This is a fun gluten-free cake made with leftover potatoes. The cake is dreamy soft and moist. While a slice of almond potato cake is delicious on its own, it is traditionally enjoyed with lemon sauce. Now that the citrus season is on, what could be better timing to play with other tart flavors, too.
Since my freezer is full-packed this time of year, no space for extra cake is available. Hence, I baked only half of the cake given in the recipe below. Small cakes are underappreciated don’t you think? Owning a small pan comes handy not only when trying new recipes out but also when one has too much bread dough. Okay back to cakes…
There are two potato almond cakes that I’m aware of: the Swedish Kronans Kaka (Crown’s Cake) and German versions go under “kartoffel (mandel) torte”. This almond potato cake recipe below is adjusted from a 1930s Finnish cookbook* and has its roots in the first category. The original Kronans Kaka recipe, on the other hand, was first published in a Swedish cookbook in 1903. Potato cakes go way back in history, though. The oldest potato cake recipe in a Finnish cookbook is from 1773.
The recipe I’m sharing is basically Kronan’s Kaka when it comes to texture. When I compare the ingredients & their ratios across recipes available online, it’s a luxurious version of it. The difference in flavor between the two main versions is a couple of bitter almonds in between them. Traditionally lemon peel is not added into the cake batter. But if you do that, I won’t tell anyone. Saffron is also a popular add-on.
Cookbooks from the past are sometimes heavy bibles with the smallest font in order to include thousands of recipes. And so instead of having one potato cake recipe, there are several variations to choose from in the 1930s book that I’m using. To stay true to the original recipe, the direct translation of the recipe is just simply “Potato Cake 2” and it is 1284 in order. Modest and straight to the point (very Finnish if you ask me).
I find this cake to be a classic treat worth having on the table all year round. It does not require much prep time & it makes good use of leftovers. Actually, I’ve shared a slice of this cake previously with green gooseberry limoncello jam last summer. Oh it was so good! Lemons, blood oranges and gooseberries, you choose. The sweet cake is elevated with something fresh and tart. Do check the older cake slice via above link to see the height of the cake for reference when baking full recipe.
Potato Almond Cake | Recipe
This recipe serves 10-12 people and yields approximately 780g of cake batter. The cake moderately rises in the oven despite it does not include any leavening agent. When I baked half of this recipe, I used a small pan of 4 dl in volume. I adjusted the baking time with 10 minutes more in the oven but could have easily given it 15 minutes more.
100g butter (room temperature) 200g granulated sugar 150g almonds / almond flour 150g shredded boiled potato 3 eggs
100g butter (room temperature)
200g granulated sugar
150g almonds / almond flour
150g shredded boiled potato
Tips for baking
- The secret of this moist cake is the caramelized surface. A wide pan gives more surface, and this is why you don’t want to make this cake with a high cake mold.
- I prefer making the whole cake in a springform cake pan.
- Add egg yolks little by little to avoid curled cake batter.
- Make the toothpick test a couple of times. This is a moist cake & you don’t want it to be too wet.
This time we enjoyed potato almond cake with lemon curd which I made with Nigella’s recipe. If you have leftover boiled potatoes but fancy bread instead of sweet, do check these no-knead breakfast rolls.
*Keittotaito koteja ja kouluja varten (1932) Helmi Koskimies & Eva Somersalo. Werner Söderström Osakeyhtiö. Porvoo. 4th editition.