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Potato and Almond Cake with Lemon

Potato and Almond Cake with Lemon
I was amazed how potatoes create such a moist cake. Almond adds a rich depth while lemon brightens every bite without overpowering. It's not overly sweet, just comforting and sophisticated enough for guests. My family requests it weekly, especially with afternoon coffee. Simple ingredients transformed into something truly special you'll want to make again and again.
Ingredients
  • 300g (1 1/2 cups) granulated sugar
  • 200g (2 cups) almond flour
  • 200g (7oz) cooked and cooled potatoes
  • 3 large eggs
  • 75g (1/3 cup) margarine or butter
  • 1 1/2 tsp (7g) baking powder
  • 1/8 tsp salt
  • 3 lemons, preferably organic, zested and juiced
Instructions

1. Preheat oven to 350°F (175°C) and grease two 8-inch (20 cm) round cake pans

2. In a large bowl whisk together almond flour, baking powder, and salt

3. In another bowl whisk the eggs, sugar, and melted margarine or butter until smooth

4. Add the cooked potatoes, lemon zest, and lemon juice to the egg mixture and mix until smooth

5. Gradually add the dry ingredients to the wet ingredients mixing until just combined

6. Divide the batter evenly between the prepared pans and smooth the tops

7. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean

8. Let cool in the pans for 5 minutes then transfer to a wire rack to cool completely

9. Serve plain or with a light dusting of powdered sugar

Tools
  • mixing bowls
  • electric mixer
  • measuring cups
  • measuring spoons
  • greased cake pans
  • wire rack
  • toothpick

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