in Dessert Recipes, Spain

Almond Potato Cake

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Ingredients for 1 servings:

  • 500 g potatoes, floury
  • 250 g almonds, whole, peeled
  • 500 g sugar
  • 6 eggs
  • powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Almond and potato cake

You’ll need a 26cm springform pan. Boil the potatoes in their skins until soft. Meanwhile, finely grind the almonds with 200g of sugar. Then, beat the remaining sugar with the eggs for at least 10 minutes until light and thick. Preheat the oven to 180°C (350°F). Line the bottom of the cake pan with baking paper. Peel the soft potatoes while they’re still warm, press them through a food processor or a food mill directly into the egg mixture, and fold everything in carefully. Pour the batter into the pan and bake for about 1 hour. Remove the cake from the pan and let it cool for a few minutes. Carefully loosen the edges with a knife and remove the ring from the pan. Let the cake cool completely and then dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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