Almond & Lemon Cake

I was so impressed with the cake recipe without using flour and oil or butter! but with almond meal and mashed potato. I can't wait to try it out. reading through and study the recipe several times, I kept asking myself, would this turn out good and how would this cake taste like.


It's indeed a new and exciting attempt for me, and I finish my' vision' with victory. Yeppie!!


on 03 Jan, I tried my very best to complete this cake. it turned out fabulouse. taste wise... to me it taste strongly of lemond but no smell of potatoes. my hubby loved it, my little girl seems do not like the first day but the day after it's cook she tends to have more slices at one go.


This recipe is very easy to follow and it does not bring any difficulties to me! 'troubles free' recipe and it is sensational!


This cake tastes even better the day after it's cooked. (per recipe)


(source:Australian Table June 2007)


Almond and Lemon Cake
serve:10
preparation:25 minutes
cooking time:55 minutes

6 eggs, separated
1 cup (220g) sugar
1 1/2 cups (180g) almond meal
1 cup mashed potato
2 teaspoons lemon rind
1/4 cup (60ml) lemon juice
icing sugar to dust
To serve with natural yogurt (optional)


Step 1:
Preheat oven to 180C or 160C fan

Grease a 23 cm round cake pan and line base and sides with baking paper.

Step 2:
Using a processor, beat egg yolks until pale. Add half sugar and beat for 5 minutes, until mixture is thick and sugar dissolves. Stir in almond meal, mashed potato, lemon rind and juice until combined.

Step 3:
In a separate bowl, beat eggwhites until firm peaks form. Add remaining sugar 1 tablespoon at a time, beating constantly, until thick and glossy. Fold gently into york mixture. Spoon into prepared pan and bake for 55 minutes. or until a skewer inserted comes out clean. Set aside to cool in pan.

Step 4:
Dust with icing sugar, slice and serve with yogurt, if you like.