Formerly, the potato was used to replace the flour, because this could not always be found in all houses. Nowadays, it is not so common to use it, since we have all kinds of flour at hand, but here, in recipes, I bring you a recipe in which I have replaced the flour for the potato, with the result of a cake Wet, tender and suitable for gluten intolerant people. It is very easy to do and surely the taste of the potato with the almond will like you a lot. We are going to work with this recipe of potato and almond cake!
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make potato and almond cake: |
| 300 grams of potatoes. Pinch of salt 50 grams of chopped almond in cubitos |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make potato and almond cake:
1. We peel the potatoes and cut them at least in two or three pieces. We place them in a pot, cover with water and cook them until they are tender (between 20-30 min).
2. we drain and let the potatoes cool. When they can be manipulated, we chaffe with a fork to continue with the preparation of the potato gluten -free cake.
3. Add to the potatoes the softened butter, egg yolks, ground almond, lemon zest, liquid vanilla and a pinch of salt. We beat everything with the help of some electric rods if we have.
4. We set up the egg whites along with another pinch of salt until they are firm. We incorporate into the mass of our potato and almond cake with the help of a spatula and with enveloping movements.
5. We grease a round mold of 18 cm in diameter. We distribute the almonds in cubes and press slightly so that they adhere to the bottom of the mold and the potato cake have a crunchy and delicious almond layer.
6. We pour the dough of potatoes and bake the cake at 150 ºC with the oven preheated with heat up and down for approximately 1 hour, or until when the center of the cake with a stick, leave without mass remains.
7. Let cool five minutes in the mold and unmold. We leave the sweet potato cake in a grid so that you finish cooling at all.
8. If you are left over, it is best to save it in the fridge wrapped in a film paper. Without a doubt, this potato and almond cake will leave everyone with your mouth open and eager to repeat. If you liked the recipe, I encourage you to consult other sweet elaborations, such as the apple and hazelnut cake or the raspberry cake, and I invite you to visit my blog, target = _blank relic = NOFOLLOWCAKES for you.
