Delicious and very interesting, this cake has both history and flavor!

Portuguese Almond and Potato Cake
Recipe type: Cakes
Serves: 10
  • 1 large baking potato, about 10 ounces
  • 1 Cup almonds, with skins
  • 2 teaspoon baking powder
  • 3 large eggs, separated
  • 3/4 Cup sugar
  • 1/4 Cup unsalted butter, softened
  • 1 Tablespoon Brandy
  • 1/2 teaspoon almond extract
  1. Powdered sugar Marzipan "potatoes," optional (see Recipe)
  2. Bake or microcook potato until soft. Force pulp through a coarse sieve or potato ricer. There should be 1 cup lightly packed. Set aside to cool.
  3. Preheat oven to 350F. Butter sides of an 81/2-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.
  4. 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.
  5. 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.
  6. Spoon into prepared pan; bake for 35 to 40 minutes, until a tester comes out dry. Let cool in pan for 10 minutes.
  7. 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.
  8. MARZIPAN "POTATOES": You'll need 4 ounces marzipan or almond paste and powdered unsweetened cocoa.
  9. 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.

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