John Myers
Ingredients for 18 servings:
- 800 g floury potatoes
- 10 eggs
- 1 lemon(s), organic
- 250 g almonds, ground
- 100 g almonds, chopped
- 50 g almond flakes
- 8 bitter almonds
- 300 g sugar
- 1 packet of baking powder
- 3 tbsp polenta or corn semolina
- 3 tbsp powdered sugar
- Salt
- Fat for the mold
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 30 minutes
sweet potato cake
It’s best to boil the potatoes for about 20 minutes the day before, then grate or mash them and leave uncovered overnight to dry. Preheat the oven to 180°C (top/bottom heat). Line a cake tin with baking paper and grease the edges. For 18 servings, choose a large square baking tin. For a round tin, set the portion calculator to approximately 0.66, which makes 12 servings. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks and refrigerate. Beat the egg yolks with the sugar until frothy. Stir in the grated and chopped almonds, then stir in the lemon zest and juice, grated bitter almonds, grated potatoes, polenta, and baking powder one after the other. Slowly fold in the beaten egg whites using a spatula. Pour the batter into the tin, sprinkle with the flaked almonds, and bake for 1 hour. Sprinkle with powdered sugar to serve.
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