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    Tuesday, August 04, 2015

    Almond Potato Cake recipe


    6 Eggs, separated
    1 cup icing sugar (powdered)
    1 cup mash potato (cold)
    1 ½ cup ground almond
    1 lemon zest
    For Decoration
    Sliced almond, fruits (red and black berry)


    - Preheat oven to 160° degree.
    - Brush round cake pan (26 cm) with butter, dust with starch, and tapping out excess.
    - Whisk the egg whites with electric mixer in a mixing bowl until standing in soft peaks, then gradually whisk in half of the sugar and continue whisking until the mixture is stiff and glossy.
    - Whisk egg yolk with rest of the sugar using electric mixer in another mixing bowl.
    - Add mash potato, almond flour, and lemon zest to egg yolk mixture.
    - Whisk together using electric mixer until stiff.
    - Fold half the egg whites mixture with the potato mixture, gently with wooden spoon until combined.
    - Fold the rest of the egg whites with the potato mixture; stir gently to keep the air inside the mixture.
    - Pour into the prepared pan.
    - Bake for about 45 - 55 minutes or until a toothpick inserted in center of cake comes out clean (oven must stay firmly closed during baking).
    - Transfer cake to wire rack to cool completely.
    - Decorate with sliced almond and fruits.

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    Item Reviewed: Almond Potato Cake recipe Rating: 5 Reviewed By: Mrs. Chef
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