You might think potatoes are just for fries and mashed sides, but get ready to have your mind blown. This unexpected Potato Almond Cake is about to become your new favorite dessert.
Moist, light, and delightfully simple, it’s the cake you never knew you needed in your life. With its unique blend of humble spuds and luxurious almonds, this Italian-inspired treat delivers a flavor and texture that’ll make you wonder why you haven’t been baking a dessert with potatoes all along. So get ready to impress your guests alike with this surprisingly delicious potato cake.
The Unexpected Delight of Potato Almond Cake
You might raise an eyebrow at the mention of potatoes in a cake, but prepare to be pleasantly surprised. The potato almond cake is a unique dessert that combines unlikely ingredients to create a moist, flavorful treat that’ll have you reaching for seconds.
A Texture That Stands Out
What sets this cake apart is its wonderfully moist texture. The mashed potatoes lend a softness to the crumb that’s hard to achieve with flour alone. Combined with ground almonds, you get a cake that’s both light and satisfyingly dense.
Flavor Profile
Don’t worry — your potato almond cake won’t taste like mashed potatoes! Instead, the potatoes act as a neutral base, allowing the almond flavor to shine through. A hint of lemon zest and a splash of amaretto liqueur add depth and complexity to the overall taste.
Versatility is Key
This cake is incredibly versatile. Enjoy it as a simple afternoon snack or dress it up with a dusting of powdered sugar for a more elegant dessert. It’s perfect for those looking for a gluten-free option or anyone wanting to try something new and exciting in the world of baking.
How to Make a Perfect Potato Almond Cake
Ingredients
To create this delightful potato almond cake, you’ll need:
- 500 g (1 lb 1¾ oz) potatoes
- 25 g (¼ stick) butter
- 110 g (½ cup plus 1 tbsp) granulated sugar
- 55 g (½ cup plus 1 tbsp) almond flour
- Lemon zest of 1 organic lemon
- A pinch of salt
- 4 medium eggs
- 4 tbsp raisins
- 1 tbsp amaretto liqueur (or amaretto flavor)
- Powdered sugar to garnish
Step-by-step Instructions
Prepare the Batter
Start by steaming the peeled potatoes (1) for 15 minutes (2), then mash them thoroughly with a potato masher or vegetable mill (3).
Meanwhile, place the butter in a suitable bowl and melt it in the microwave on low power or in a small saucepan over low heat. Take care not to overheat the butter. Allow the melted butter to cool as much as possible before incorporating it with the other ingredients.
In a bowl, combine the mashed potatoes with sugar, almond flour, melted butter, lemon zest, and a pinch of salt (4). Mix well, then add in the eggs one at a time, using an electric hand mixer, until you get a smooth and well-blended mixture (5). Finally, fold in the raisins and amaretto for extra flavor (6).
Bake to Perfection
Grease a 22 cm (9-inch) springform pan and pour in your batter (7). Bake in the preheated oven at 180 °C (356 °F) static mode for about 45 minutes until golden and set. Once done, carefully remove your potato almond cake from the pan and let it cool completely on a wire rack (8).
Presentation and Serving
Once your potato almond cake has cooled completely, it’s time to add the finishing touches. Dust the top generously with powdered sugar just before serving for an elegant look (9). The delicate sweetness complements the moist, nutty flavor of the cake perfectly. Serve slices at room temperature for the best texture and taste.
Storing Your Homemade Potato Almond Cake
To keep your potato almond cake fresh, you have two options. For short-term storage, place it in an airtight container at room temperature for up to 2 days. The cake’s moisture will help it stay delicious. For longer storage, refrigerate the cake for up to 5 days. Before serving chilled slices, let them come to room temperature for about 30 minutes to enhance the flavors and texture.
Remember, this unique potato almond cake is best enjoyed within a few days of baking to experience its full, rich flavor and moist consistency.
Potato Almond Cake: the Delicious Moist Cake That You Don’t Expect
Equipment
- 1 22 cm (9-inch) springform pan
Ingredients
- 500 g potatoes
- 25 g butter
- 110 g granulated sugar
- 55 g almond flour
- Lemon zest of 1 organic lemon
- A pinch of salt
- 4 medium eggs
- 4 tbsp raisins
- 1 tbsp amaretto liqueur
- Powdered sugar for dusting
Instructions
- Start by steaming the peeled potatoes for 15 minutes, then mash them thoroughly with a potato masher or vegetable mill.
- Meanwhile, place the butter in a suitable bowl and melt it in the microwave on low power or in a small saucepan over low heat. Take care not to overheat the butter. Allow the melted butter to cool as much as possible before incorporating it with the other ingredients.
- Preheat your oven to 180 °C (356 °F) static mode and grease a 22 cm (9-inch) springform pan.
- In a bowl, combine the mashed potatoes with sugar, almond flour, melted butter, lemon zest, and a pinch of salt.
- Mix well, then add in the eggs one at a time, using an electric hand mixer, until you get a smooth and well-blended mixture.
- Finally, fold in the raisins and amaretto for extra flavor.
- Pour the batter in your greased springform pan and bake for about 45 minutes until golden and set.
- Once done, carefully remove your potato almond cake from the pan and let it cool completely on a wire rack.
- Dust the top generously with powdered sugar just before serving.
- Serve slices at room temperature for the best texture and taste.
