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.