No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (89g) Recipe makes 8 servings
Calories 168
Calories from Fat 48		(28%)
Amount Per Serving		%DV
	Total Fat 5.4g	8%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 36mg		1%
Potassium 199mg		5%
Total Carbohydrate 27.1g		9%
	Dietary Fiber 1.9g	7%
	Sugars 20.6g
Protein 5.0g		10%
detailed view... how is this calculated?

Betty Erlich's Potato Cake [ Gluten Free]

Recipe #119503 | 1¾ hours | 1 hour prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: kdlpmum
Apr 28, 2005

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.

SERVES 8 , 1 cake (change servings and units)

Ingredients

200 g cooked potatoes
4 eggs, separated
160 g caster sugar
45 g blanched ground almonds
1 lemon

Directions

1
Preheat oven to 175 cel.
2
Mash the potatoes throughly while warm. Use a potato ricer, if possible because there must be no lumps at all.Allow to cool.
3
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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Miss Elizabeth

On Jul 25, 2005

This sounds excellent! I cannot wait to try it once my oven is dug out in the cooler/cold weather!!!! Thanks for this recipe. YUMMM! Only reason for 4 stars is that it is difficult for me with the ovens here in Morocco, otherwise a 5 STAR!!!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 1 reviews