Betty Erlich's Potato Cake Gluten Free
This is a polish recipe and it's gluten free, tastes like a baked cheese cake.from epicure , the melbourne age, written by rita erlich.
Steps
Preheat oven to 175 cel.
Mash the potatoes throughly while warm.
Use a potato ricer , if possible because there must be no lumps at all.
Allow to cool.
Mix in eggs yolks , ground almonds and lemon juice and grated lemon peel.
Beat the egg whites until nearly stiff , then add the castor sugar and beat again.
Fold beaten egg whites into the potaot mixture.
Pour into a lightly buttered 19cm-20cm round or square cake tin and bake for about 40 minutes , or until a toothpick inserted in the centre of the cake comes out dry.
Ingredients
potatoes, eggs, caster sugar, ground almonds, lemon