John Myers
Baking: Mecklenburg Potato Cake
The perfect baking: mecklenburg potato cake recipe with a picture and simple step-by-step instructions.
- 400 g Boiled and strained potatoes, floury variety
- 1 piece Lemon untreated
- 150 g Cane sugar
- 5 piece Eggs separated
- 50 g Grated almonds
- 3 drops Bitter almond flavor
- 1 pinch Salt
- 0,5 teaspoon Cinnamon powder
- 0,5 teaspoon Ginger powder
- 3 tablespoon Brandy – here Metaxa
- 50 g Soft wheat semolina
- 1 teaspoon Baking powder
- 150 g Powdered sugar
- Lemon juice
- Beat the egg whites until stiff.
- Mix the egg yolks with the sugar, the brandy and the lemon juice until creamy. (takes a while). Now gradually add semolina, almonds, bitter almond flavor, lemon peel, cinnamon and ginger powder and stir.
- Fold in the pressed, boiled potatoes and make a smooth batter.
- Finally, carefully fold in the egg whites with a whisk.
- Grease and crumble a springform pan (26 cm), fill in the dough and bake for about 35 – 45 minutes at 160 degrees circulating air in a preheated oven.
- Make a glaze from powdered sugar and lemon juice and cover the hot cake with it.
- Note 7: You shouldn’t believe that you can bake such great, moist cakes with potatoes. Unfortunately, these recipes have been forgotten. I discovered it in an old Mecklenburg cookbook.
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