Juicy potato cake Kizyl – Arvat

Ingredients for 1 servings:

• 1 kg jacket potatoes
• ¼ tsp caraway seeds, whole
• 500 g corn kernels, not popcorn
• 1 tbsp coriander, whole
• ¼ nutmeg, if you like
• 1 pinch of salt
• 400 g banana(s)
• 350 g poppy seeds
• ½ bag(s) of yeast, dry yeast for 500 g flour
• 1 tbsp coffee, Turkish ground or other
• 1 liter of carbonated mineral water, approx.
• 6 cl rum, 54%
• 4 ½ tsp sweetener, liquid (300 g sugar)
• 250 g raisins

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

gluten-free / egg-free / cow’s milk-free / own recipe

Boil potatoes with caraway seeds, rinse with cold water, peel, and immediately press through a ricer. Let cool. Grind poppy seeds, then grind corn with coriander and nutmeg, mix with coffee, salt, and dried yeast, then mix with the cold potatoes. Mash bananas and mix in. Now slowly stir in the carbonated mineral water; you can use more or less depending on the type of potato; it should be like a batter. Just before the end, add the liquid sweetener and rum, mix well, and season to taste. Please note that the rum balances out some of the sweetness. Then stir in the raisins. Pour onto a baking tray lined with baking paper and smooth down. I place the tray in the oven with top and bottom heat at around 50°C, which means the light is on and a little more. Let it rest for about 1 hour; it’s almost impossible for the dough to rise if it’s too moist. Then bake at 160°C fan-assisted oven for about 60 minutes using top and bottom heat. If you preheat the oven, that means removing the cake from the oven and covering it with a damp cloth/towel. Preheat to about 180-190°C and bake for about 40-50 minutes. Do the needle test. Leave in the oven for about 10 minutes, then remove from the baking tray by the baking paper and remove to a wire rack and let cool. The cake will crack on the surface; this is usually a sign that the batter wasn’t moist enough, but this doesn’t affect the flavor.