Portuguese Almond& Potato Cake

* Exported from MasterCook *

PORTUGUESE ALMOND & POTATO CAKE

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Baking potato, about 10
-ounces
1 c Almonds, with skins
2 ts Baking powder
3 lg Eggs, separated
3/4 c Sugar
1/4 c Unsalted butter, softened
1 tb Brandy
1/2 ts Almond extract
Powdered sugar
Marzipan "potatoes,"
-optional (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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