Potato or Sweet Potato Cake
This unique historical recipe transforms humble potatoes or sweet potatoes into a rich, custard-like dessert cake with a dense, moist texture. The method involves cooking mashed tubers with milk, butter, and sugar into a thick pudding base before lightening the mixture with stiffly beaten egg whites and aromatic nutmeg. Ideally served warm or at room temperature, this gluten-free style cake offers a comforting, creamy consistency similar to a heavy soufflé or traditional pudding.
Ingredients
- 1/2 pound Potatoes or Sweet Potatoes (Use good quality starchy potatoes or thick sweet potatoes.)
- 1/2 pound Sugar (Approximately 1 cup.)
- 1/4 pound Butter (Approximately 1/2 cup or 1 stick.)
- 2 cups Whole milk (Originally '1 Seer'. Adjusted to 2 cups for modern consistency.)
- 4 large Eggs
- 1 teaspoon Nutmeg (Freshly grated (originally '1 whole nutmeg').)
- 1 teaspoon Lemon extract (Use for potato version.)
- 1/4 teaspoon Almond extract (Originally '15 to 20 drops'. Use for potato version.)
- 4 teaspoons Rose water (Optional substitute for Lemon/Almond if using Sweet Potatoes.)
- 1 tablespoon Butter (For greasing the mold.)
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Instructions
- 1Boil the potatoes or sweet potatoes until soft. Peel them and mash them thoroughly while warm to ensure there are absolutely no lumps.
- 2Separate the egg yolks from the whites. Beat the yolks well. Whisk the egg whites until they form a stiff froth (stiff peaks).
- 3In a heavy-bottomed or tinned pan, combine the mashed potatoes with the milk, adding the milk gradually to mix well. Add the sugar and butter. Place on the stove over low heat and cook, stirring constantly, until the mixture thickens. Remove from heat and let it cool completely.
- 4Once the mixture is cool, fold in the beaten egg yolks and stiff egg whites. Add the grated nutmeg. If making the potato version, add the lemon extract and almond extract. If making the sweet potato version, omit the lemon and almond, and instead add 4 teaspoons of rose water (or 15 drops of rose essence).
- 5Preheat oven to 350°F (175°C). Generously grease a round cake tin or mold with butter. Pour the mixture into the mold, leaving a little space at the top for rising. Bake for 45-60 minutes until the cake is set, golden brown, and firm to the touch.
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