Potato Cake

1 Reviews
100% would make this recipe again

This recipe is inspired by the work of Pellegrino Artusi, the father of Italian national cuisine who, in 1891, published the book "Science in the Kitchen and the Art of Eating Well". Many recipes in the book, like this one, are naturally gluten-free and still very suitable for modern lifestyle.

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Preparation : 20 min Cooking : 40 min Standing : 1 h Cooking Dish : 7 in (18 cm) diameter
130 calories/serving

Ingredients

parchment paper
1 1/2 potatoes, Yukon Gold (yellow flesh) 300 g
1/2 cup sugar 110 g
2 eggs size large
1 lemons, only the zest 120 g
1 tsp icing/confectioners' sugar 3 g

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat oven to 175°C/350°F. Line with parchment paper a cake pan (or grease and dust with flour or cornstarch).
  2. Peel the potato and boil it. When it is ready and soft enough to be pierced effortlessly with a fork, mash it. Set aside.
  3. Meanwhile, separate the egg yolks and the egg whites in two bowls. In the first bowl, beat the egg whites until you get stiff peaks. Set aside.
  4. In the second bowl, beat together the egg yolks with the sugar until you get a pale yellow colour and a smooth paste. Blend the mashed potato with the yolks preparation. Stir in the grated zest of a lemon. Mix well, with an electric mixer, until smooth, then incorporate the egg whites, using a spatula. Pour the mixture into the prepared cake pan.
  5. Bake for about 40 minutes, or until the cake is dry and golden. Test the doneness with a toothpick.
  6. Remove the cake from the oven and let it cool for ten minutes before unmolding it. Let it cool completely before dusting with icing sugar and serving.

Observations

.

Nutrition Facts Table

per 1 serving (70 g)

Amount

% Daily Value

Calories

130

Fat

2 g

3 %

Saturated 0.5 g
+ Trans 0 g

3 %

Cholesterol

60 mg

Sodium

20 mg

1 %

Carbohydrate

26 g

9 %

Fibre

1 g

3 %

Sugars

18 g

Net Carbs

25 g

Protein

3 g

Vitamin A

2 %

Vitamin C

9 %

Calcium

1 %

Iron

2 %
More info

Claims

This recipe is :
Source of  :
Folacin, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B12, Vitamin B2, Vitamin B6
Low  :
Fat, Saturated Fat, Sodium
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Meat and Alternatives ½
Other Foods 1
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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