*  Exported from  MasterCook  *
                     Portuguese Almond and Potato Cake
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Portugal                         Cakes
                 Ceideburg 2
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         Baking potato -- about 10
    1      cup           Almonds -- with skins
    2      teaspoons     Baking powder
    3      large         Eggs -- separated
      3/4  cup           Sugar
      1/4  cup           Unsalted butter -- softened
    1      tablespoon    Brandy
      1/2  teaspoon      Almond extract
                         Powdered sugar
                         Marzipan “potatoes -- ”
                         (see recipe)
 Bake or microwave potato until soft.  Force pulp through a coarse sieve or potato
ricer.	There should be 1 cup lightly packed.  Set aside to cool.
   Preheat oven to 350F.  Butter sides of an 8 1/2-inch spring form pan, line base
 with a circle of baking parchment; butter the parchment.
 Using a nut mill, grind almonds to powder, stir in baking powder; set aside.
   Beat egg whites until they start to stiffen, sprinkle with half of the sugar, a
 little at a time, and continue beating until stiff and glossy.
   Beat butter with remaining sugar, then beat in egg yolks, brandy, and almond
 extract.  Using a large rubber spatula, fold in potato, ground almonds and egg
   Spoon into prepared pan; bake for 35 to 40 minutes, until a tester comes out
 dry.  Let cool in pan for 10 minutes.
   Run a knife blade around edge before releasing sides of pan.	Place cake, on
 the base, on a rack and let cool completely.  Cake will sink slightly in the
 middle.  Reverse cake onto a plate, peel off paper and place right side up on a
 serving plate.  Dust with powdered sugar before serving.
   MARZIPAN “POTATOES”:	You'll need 4 ounces marzipan or almond paste and
 powdered unsweetened cocoa.
   Pinch off pieces of marzipan and roll into elongated balls, each about the size
 of a large marble.  Make these slightly irregular, like tiny new potatoes.  Roll
 in cocoa to simulate brown potato skin.
 Cut several in half to show the white interior.  Arrange a little group on top of
the cake, and place the rest in twos and threes around the edge of the plate.
  Serves 10.
   PER SERVING:	235 calories, 5 g protein, 23 g carbohydrate, 14 g fat (5 g
 saturated), 76 mg cholesterol, 131 mg sodium, 2 g fiber.
  From an article by Jacqueline Mallorca, San Francisco Chronicle, 2/24/93.
  Posted by Stephen Ceideberg; March 2 1993.
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