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1 large baking potato, 10 to 12 oz., baked or 1 cup mashed potatoes
Preheat oven to 375°F. Butter and flour an 8-1/2" springform pan or 9" round cake pan, or line with parchment.
Peel baked potato while still hot (use oven mitts), and put into food processor. Add 1 cup sugar, pecans, cinnamon, and cloves, and process 30 seconds, or until uniform in color. Scrape into bowl.
Separate 3 eggs, reserving whites. Add 3 yolks and remaining whole egg to potato mixture, and beat until smooth.
Place whites in separate bowl. Using electric mixer on high, beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until glossy peaks form, about 4 minutes. Do not overbeat.
Using spatula, fold 1/3 of egg whites into potato mixture until lightened. Fold in remaining whites until no white streaks remain. Pour batter into prepared pan, and place on baking sheet.
Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean.
Cool in pan on wire rack.
Spread raspberry preserves on top. Garnish with fresh raspberries and mint, if desired.
Poster's Notes:
Posted by Judy Sennesh
Nutritional Info Per Serving: N/A
1-1/2 cups sugar
1-1/2 cups finely ground pecans
2 tsp. ground cinnamon
1/2 tsp. ground cloves
4 large eggs
1/3 cup seedless raspberry preserves
1/2 pt. fresh raspberries (optional)
Sprigs of mint for garnish (optional)
I made this for Passover, and can say it is really delicious and got rave reviews. It has the consistency of cheesecake and should be cut with a sharp, wet knife. There are no apples in this cake; the name comes from the French for potato, "pommes de terre" or earth apples.