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Potato and ham bundt cake

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Ingredients for 6 servings:

  • 700 g potatoes, floury
  • 5 eggs
  • 1 tbsp butter (tea butter)
  • 50 g flour
  • 200 g smoked ham
  • 1 tbsp parsley, chopped
  • 1 tbsp marjoram
  • 1 onion(s), finely chopped
  • salt and pepper
  • some butter for the molds
  • some breadcrumbs for the molds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Boil the potatoes until soft, peel, and press them through a potato ricer or mash them with a masher. Separate the eggs and beat the egg whites until stiff. Stir the softened butter into the mashed potatoes. Add the egg yolks, along with the parsley and marjoram. Then stir in the flour. Fold in the beaten egg whites and ham. Season with salt and pepper. Grease 6 Bundt cake pans with butter and sprinkle with breadcrumbs. Pour the mixture into the Bundt cake pans. Bake in a preheated oven on the middle rack at 200°C for about 40 minutes. Serve with salad.

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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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