PAUL's POTATO CAKE

	******************


	
 1. After washing, µ-wave 32oz./910g. potatoes in skin.

17min. should do; don't over-cook. Boiling is o.k. too,
if you wish.
	
 2. Grind 12oz./340g. almonds with perforated cylinder

or disc nut grinder or buy almonds ready-ground.

 3. Blend until smooth, 6 large egg yolks with 16oz./454g.
granulated sugar, in large mixing bowl, together with
half of the potatoes which have been
 peeled and riced.
I use a Braun hand-blender.
	
 4. Mix in, with wooden spoon, half of the almonds.
	
 5. Beat 6 egg whites quite stiff.
	
 6. Gently fold whites into batter with wooden spoon. 
	
 7. Bake in 375°F/190C oven for about 40min. in two
	    
8.5"/22cm. dia. buttered and floured baking pans. 
A rectangular (2:1 sapsect ratio is ideal) no-stick
pan providing the same volume as the 2
 is a good
substitute that allows for 2 layers to be stacked
after halving. After baking cool to room temperature.
	
 8. Cream 4oz./115g. softened butter with other half
	    
of riced potatoes, 8oz./225g. sugar & 2Tbs. rum.
	
 9. Thoroughly mix in rest of almonds.
	
10. Sandwich the butter/almond/potato/sugar/rum mix
	    
as filling between cake halves.
	11. Ice with your
favourite chocolate or mocha icing.

	
Notes:- Cake rises in oven but then falls. This is normal.
		
You may add a little baking powder to help but
		
it doesn't seem to make much difference. I used
		
to use "convect" on oven but don't any more.
		
Check with skewer after about 30min. You have
		
little margin among raw-done-burned. When skewer
		
comes out clean, remove cake; don't dally. You
		
may halve the recipe for a smaller cake but the
		
full recipe makes for better quality. This cake
		
keeps moist and fresh much longer and better 
		
than virtually any other that I've encountered!

	
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