Portuguese Almond and Potato Cake

* Exported from MasterCook *

Portuguese Almond and Potato Cake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Portugal Cakes
Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large Baking potato -- about 10

1 cup Almonds -- with skins
2 teaspoons Baking powder
3 large Eggs -- separated
3/4 cup Sugar
1/4 cup Unsalted butter -- softened
1 tablespoon Brandy
1/2 teaspoon Almond extract
Powdered sugar
Marzipan "potatoes -- "
(see recipe)

Bake or microwave potato until soft. Force pulp through a coarse sieve or
potato ricer. There should be 1 cup lightly packed. Set aside to cool.

Preheat oven to 350F. Butter sides of an 8 1/2-inch spring form pan, line
base with a circle of baking parchment; butter the parchment.
Using a nut mill, grind almonds to powder, stir in baking powder; set aside.

Beat egg whites until they start to stiffen, sprinkle with half of the sugar,
a little at a time, and continue beating until stiff and glossy.

Beat butter with remaining sugar, then beat in egg yolks, brandy, and almond
extract. Using a large rubber spatula, fold in potato, ground almonds and egg
whites.

Spoon into prepared pan; bake for 35 to 40 minutes, until a tester comes out
dry. Let cool in pan for 10 minutes.

Run a knife blade around edge before releasing sides of pan. Place cake, on
the base, on a rack and let cool completely. Cake will sink slightly in the
middle. Reverse cake onto a plate, peel off paper and place right side up on
a serving plate. Dust with powdered sugar before serving.

MARZIPAN "POTATOES": You'll need 4 ounces marzipan or almond paste
and powdered unsweetened cocoa.

Pinch off pieces of marzipan and roll into elongated balls, each about the
size of a large marble. Make these slightly irregular, like tiny new
potatoes. Roll in cocoa to simulate brown potato skin.
Cut several in half to show the white interior. Arrange a little group on top
of the cake, and place the rest in twos and threes around the edge of the
plate.

Serves 10.

PER SERVING: 235 calories, 5 g protein, 23 g carbohydrate, 14 g fat (5 g
saturated), 76 mg cholesterol, 131 mg sodium, 2 g fiber.

From an article by Jacqueline Mallorca, San Francisco Chronicle, 2/24/93.

Posted by Stephen Ceideberg; March 2 1993.

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