500 g (1 lb 2 oz) potatoes, boiled in their jackets
7 medium egg yolks
1 1/4 cup (250 g) 9 oz sugar
Grated peel of 2 lemons
2 tbsp semolina
1/2 cup (80 g) 3 1/2 oz almonds
7 medium egg whites
Juice of 2 lemons
2 tsp baking powder
7 medium egg yolks
1 1/4 cup (250 g) 9 oz sugar
Grated peel of 2 lemons
2 tbsp semolina
1/2 cup (80 g) 3 1/2 oz almonds
7 medium egg whites
Juice of 2 lemons
2 tsp baking powder
method
1. Peel the warm potatoes and press them through a sieve or ricer.
2. Leave to cool.
3. Beat the egg yolks with the sugar until creamy.
4. Add lemon peel, mashed potatoes, semolina, baking powder and almonds to the egg mixture.
5. Beat egg whites until stiff.
6. Add lemon juice. Fold the egg whites into the potato mixture and when combined, put into a 27cm (10 1/2 in) round cake tin.
7. Bake for 60 minutes at Gas mark 4, 350°F (180°C).
8. Cool the cake and dust with icing sugar.
2. Leave to cool.
3. Beat the egg yolks with the sugar until creamy.
4. Add lemon peel, mashed potatoes, semolina, baking powder and almonds to the egg mixture.
5. Beat egg whites until stiff.
6. Add lemon juice. Fold the egg whites into the potato mixture and when combined, put into a 27cm (10 1/2 in) round cake tin.
7. Bake for 60 minutes at Gas mark 4, 350°F (180°C).
8. Cool the cake and dust with icing sugar.
serving amount
serves 8
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