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Recipe of potato and almond cake

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Formerly, the potato was used as a substitute for flour, since it could not always be found in all the houses. Nowadays, it is not so common to use it, since we have all kinds of flours within reach, but here, in Recipes Gratis, I bring you a recipe in which I replaced the flour with the potato, with the result of a cake moist, tender and suitable for people intolerant to gluten. It is very easy to make and sure that the taste of the potato with the almond will like you a lot.

Let’s go to work with this recipe for potato and almond cake with cake delivery in Ghaziabad!

8 people

1h 30m

Dessert Difficulty low

Additional features: Cheap cost, Gluten-free recipe, baked

Ingredients:

  • 300 Grams of Potatoes
  • 150 grams of brown sugar (or failing brown sugar)
  • 150 grams of softened butter
  • 3 eggs
  • 125 grams of ground almonds
  • 1 lemon (its zest)
  • 1 Tablespoon liquid vanilla extract
  • 1 pinch of salt
  • 50 grams of almonds cut into cubes

Steps to follow to make this recipe:

  1. Peel the potatoes and cut them into at least two or three pieces. We put them in a pot, cover them with water and cook them until they are tender (between 20-30 min).
  2. Drain and let the potatoes cool. When they can be manipulated, the chamois with a fork to continue with the preparation of the gluten-free potato cake.
  3. Add to the potatoes the softened butter, the egg yolks, the ground almonds, the lemon zest, the liquid vanilla and a pinch of salt. We beat everything with the help of electric rods if we have.
  4. Assemble the egg whites with another pinch of salt until firm. We incorporate the dough of our potato and almond cake with the help of a spatula and with enveloping movements.
  5. We greased a round mold 18 cm in diameter. We spread the almonds in cubes and press lightly so that they adhere to the bottom of the mold and the potato cake has a crunchy and delicious layer of almond.
  6. Pour the potato dough and bake the cake at 150° C with the oven preheated with heat up and down for about 1 hour, or until when sticking with a toothpick the center of the cake, leave without dough.
  7. We let cool five minutes in the mold and unmold. We leave the sweet potato pie in a grate so that it is finished cooling completely.
  8. If there is enough cake, it is best to keep it in the refrigerator wrapped in a plastic wrap. Undoubtedly, this potato and almond cake will leave everyone with their mouths open and eager to repeat. If you liked the recipe, I encourage you to consult other sweet creations, such as apple pie and hazelnuts or raspberry pie, and I invite you to visit my blog, Cakes for you.
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