Potato Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g large floury potatoes
- g sugar
- g sweet almonds
- eggs
- g butter
- pinch salt
- lemon zest
Instructions
- Boil (better, steam) the potatoes, peel, and sieve them while hot.
- Pound the almonds fine with the sugar, then blend into the potatoes with the remaining ingredients, working the mixture a full hour, adding eggs one at a time and the melted butter.
- Pour into a tin greased with lard or butter and dusted with breadcrumbs, bake, and serve cold.