Potato and nut cake

Ingredients for 1 servings:

• 200 g potatoes, boiled
• 4 eggs
• 1 pinch of salt
• 1 tsp rum
• 100 g brown sugar
• 1 lime(s), organic
• 70 g walnuts, ground
• Oil and walnuts for the mold
• 2 tbsp jam of your choice
• 50 g powdered sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

without flour, gluten-free

Preheat the oven to 180°C (top/bottom heat). Grease a 20cm springform pan and sprinkle with some ground walnuts. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Whisk the egg yolks with sugar and rum until creamy. Grate the zest of half a lime and add it to the egg and sugar mixture. Press the cooked potatoes or mash it very finely with a fork. Add the ground walnuts and potatoes to the egg and sugar mixture and finally fold in the beaten egg whites. Pour the batter into the springform pan and bake in the preheated oven for 40 minutes. Let the cake cool briefly, spread with jam while it is still slightly warm, then let it cool completely. Squeeze the lime, mix it with the powdered sugar to make a glaze, and spread it over the cold cake.