Oatmeal potato cake

Ingredients for 1 servings:

• 125 g butter, soft or margarine
• 150 g sugar
• 2 eggs
• 200 g potatoes, cold, boiled (approx. 200 g)
• 4 drops of bitter almond flavor
• 70 g oat flakes, fine
• 175 g flour
• 1 tbsp baking powder
• Butter, for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

particularly juicy

Preheat the oven to 175°C and grease a 22 cm baking pan and sprinkle with breadcrumbs. Cream the butter and sugar until fluffy, then stir in the eggs. Peel the potatoes, press them through a potato ricer, and stir them into the mixture along with the bitter almond extract. Mix the oats with the flour and baking powder and stir into the batter. Pour the batter into the pan and bake on the lowest rack for about 40 minutes. (Convection oven: middle rack and about 35 minutes at 160°C) Let the cake cool for a few minutes, then remove it from the pan and cool completely on a wire rack. Sprinkle with powdered sugar to serve. Tip: I stirred in some chocolate sprinkles, and since I didn’t have enough potatoes left over from dinner, I replaced 50g with banana – it tastes great!