Potato Almond Cake
Serving: 6
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Directions
- Preheat the oven to 180°C.
- Spray two 20cm cake tins with non stick spray.
- In a mixer, beat egg yolks and sugar until thick and light in colour. Fold in the lemon juice, zest and almond flour.
- n a separate bowl, beat egg whites to a stiff peak.
- Add 1/3 of the egg whites to the egg yolk mixture and stir until well combined.
- Gently fold in the remainder of the egg whites.
- Pour mixture into the greased cake tins.
- Bake for 20-25 minutes, until golden and firm to the touch.
- Turn the oven off and allow cake to cool in the oven.
- Remove and transfer to wire rack and allow to cool completely.
- To assemble: Spread the top of one cake with marmalade
- Place the other cake on top, upside down
- Generously sprinkle on almond flakes and dust with icing sugar.
Ingredients
- 200 g potato, cooked and mashed
- 10 eggs, separated
- 250 g castor sugar
- juice and zest of 1 lemon
- 160 g almond flour
- 60 ml marmalade
- icing sugar, for dusting
- toasted almond flakes, for garnishing
- non-stick spray, for greasing of moulds