350 g (12 oz) potatoes, cooked and sieved
1 3/4 cup (350 g) sugar
8 medium eggs, separated
7/8 cup (110 g) 4 oz ground almonds
1/4 cup (25 g) 1 oz bitter almonds, finely chopped or grated
1 3/4 cup (350 g) sugar
8 medium eggs, separated
7/8 cup (110 g) 4 oz ground almonds
1/4 cup (25 g) 1 oz bitter almonds, finely chopped or grated
method
1. Mix all the ingredients together, except the egg whites, to form a smooth dough. An electric mixer is a great help here.
2. Beat the egg whites until they are stiff and appear dry.
3. Fold into the dough, a little at a time.
4. Place in a greased and lined 20 cm (8 in) cake tin and bake in the oven Gas mark 7, 425°F (220°C) for 45 minutes.
2. Beat the egg whites until they are stiff and appear dry.
3. Fold into the dough, a little at a time.
4. Place in a greased and lined 20 cm (8 in) cake tin and bake in the oven Gas mark 7, 425°F (220°C) for 45 minutes.
serving amount
serves 6
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