Kopie von Potato Evening

Potato-Evening

10 October 2017/ text and photos by Renata

Late in October 2016 I discovered in one of our local newspapers an advertisement/ invitation to so called Potato-Evening. It was organized by one of the local biologists and adventure-based-pedagogue Guido. He prepared a very informative lecture about the potato (the historical aspects as well as growing conditions, varieties, nutrition...) accompanied by some amusing stories.This organized evening was so informative and the whole group so nice that it was a pleasure to pass 3 hours in each others company. This brought us (Irmi, Steffi, Christine and me) to the idea to organize such potato evening privately later on in January. I ordered online from a bio-shop several unknown varieties to taste them pure and additionally everybody prepared several creative vegetarian dishes.

Here I am going to share with you a recipe for a mouth watering and easy-to-prepare potato/almond cake.

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Potato/Almond Cake

An interesting way to turn a vegetable into a delicious dessert. This potato cake features fruity plum jam and crunchy hazelnuts. A lovely moisty and not too sweet culinary delight.

Potato/Almond cake

with plum jam/ made by Steffi

1/1

Method:

Ingredients

400 g starchy potatoes, cooked and mashed

200 g sugar

4 eggs, separated

200 g ground almonds

75 g semolina

1 teaspoons cinnamon

1 teaspoons baking powder

a pinch of salt

1 organic lemon, juice and skin

½ jar plum jam

hazelnuts and powdered sugar for decoration

Preheat oven to 175°C.
Beat the egg whites until they are stiff and appear dry.
Beat egg yolks with sugar until creamy, add potatoes, almonds, semolina, cinnamon, baking powder, lemon juice and skin and mix all the ingredients well together. Add the stiff egg whites, a little at a time and stir gently.
Place the dough in a greased spring form and bake in the oven for 75 minutes, until the cake is dry and golden.
Remove the cake from the oven and let it cool completely before slicing into 2 layers. Spread plum jam and stick the layers together. Sprinkle the top of cake with powdered sugar and decorate with almonds, if desired.

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Potato-Evening

Beat the egg whites until they are stiff and appear dry.

Beat egg yolks with sugar until creamy, add potatoes, almonds, semolina, cinnamon, baking powder, lemon juice and skin and mix all the ingredients well together. Add the stiff egg whites, a little at a time and stir gently.

Place the dough in a greased spring form and bake in the oven for 75 minutes, until the cake is dry and golden.

Remove the cake from the oven and let it cool completely before slicing into 2 layers. Spread plum jam and stick the layers together. Sprinkle the top of cake with powdered sugar and decorate with almonds, if desired.