Passover Cake Made With Potatoes
A community recipe by cake_eaterNot tested or verified by Nigella.com
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Heat oven to 175 C. Mash the potatoes in a ricer, there must be no lumps. Allow to cool. Mix in the egg yolks, almonds lemon juice and peel. Beat the egg whites until nearly stiff, then add the caster sugar and beat again. Fold the beaten whites into the potato. Pour into a buttered 19/20 cm pan and bake for about 40 minutes or until a toothpick comes out clean. The recipe states this is very much like cheesecake and really delicious.
Heat oven to 175 C. Mash the potatoes in a ricer, there must be no lumps. Allow to cool. Mix in the egg yolks, almonds lemon juice and peel. Beat the egg whites until nearly stiff, then add the superfine sugar and beat again. Fold the beaten whites into the potato. Pour into a buttered 19/20 cm pan and bake for about 40 minutes or until a toothpick comes out clean. The recipe states this is very much like cheesecake and really delicious.
Introduction
this is from the Melbourne Age, and says it is very much like cheesecake, and vey delicious.
this is from the Melbourne Age, and says it is very much like cheesecake, and vey delicious.
Ingredients
Serves: 6
Metric
Cups
- 220 grams potatoes (cooked)
- 45 grams ground almonds (blanched)
- 160 grams caster sugar
- 4 eggs (separated)
- 1 lemon (grated peel and juice)
- 7¾ ounces potatoes (cooked)
- 1⅗ ounces almond meal (blanched)
- 5⅔ ounces superfine sugar
- 4 eggs (separated)
- 1 lemon (grated peel and juice)
Method
Passover Cake Made With Potatoes is a community recipe submitted by cake_eater and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Betty's Potato Cake…for Passover. (From the Melbourne Age.)
Betty's Potato Cake…for Passover. (From the Melbourne Age.)
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