Potato Cake
A classic potato cake recipe, modernized for the home cook. This dish features a creamy potato puree enriched with butter, cream, and eggs, then baked to golden perfection.
Ingredients
- 1.5 pounds Potatoes (About 6 medium potatoes)
- 0.5 teaspoon Salt
- 1 teaspoon Lemon peel (Grated)
- 4 tablespoons Butter (Unsalted)
- 0.25 cup Heavy cream
- 2 tablespoons Sugar
- 1 teaspoon Orange flower water
- 4 Egg yolks (Large eggs)
- 2 Egg whites (Large eggs)
- 2 tablespoons Breadcrumbs (Plain, dried)
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Instructions
- 1Preheat oven to 400°F (200°C). Bake the potatoes until they are soft and easily pierced with a fork. This will take approximately 45-60 minutes depending on the size of the potatoes.
- 2Once the potatoes are cool enough to handle, peel them and place them in a saucepan. Add salt and grated lemon peel. Set the saucepan over low heat.
- 3Add butter and stir until melted and incorporated. Add cream and sugar, continuing to stir until the mixture is smooth and creamy.
- 4Remove from heat and let cool slightly for about 5 minutes. Add orange flower water. In a separate bowl, whisk the egg whites until stiff peaks form. Whisk the egg yolks lightly. Beat the egg yolks into the potato puree, then gently fold in the whisked egg whites.
- 5Preheat oven to 350°F (175°C). Butter a baking dish (about 8-inch round) and sprinkle it with breadcrumbs. Pour the potato mixture into the prepared dish. Bake for 30-40 minutes, or until golden brown and set.
- 6Let the potato cake cool slightly before serving. It can be served warm or at room temperature.
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