Rachel Roddy’s recipe for almond and potato cake with lemon curd and mascarpone | Cake

WIn 1891, in his cooking guide La Scientza at Cucina E L’Arte Di Mangiar Bene (Flag in the kitchen and the art of eating well), Pellegrino artusi Potato offers Kadriya from Solaceae (Nightshade) a family whose habitat was in South America and offered to Europe in the sixteenth century. And he went ahead with the fact that widespread agriculture did not start in Italy until the beginning of the eighteenth century, due to “the stubbornness of the masses that were suffering from eating,” adding, nothing little by little, the potatoes became more than its acceptance (by the poor and the Narra), because of their good taste, and its ability to satisfy the hunger and the way in which the cooking is made in each other.

If my count is correct, it is 790 recipe in this basic book, 30 of which include potatoes or a large percentage of potato flour. Especially interesting is that although the first recipe that includes potatoes is the recipe 14 (a delicious broadcast platform with a small jinocchi made of potatoes, boiled chicken, the deal and cheese), in addition to 14 other potato recipes awaited by ARTUSI, but it is not even the chapter entitled Tort Evy Cochio (Cakes and sweets that are eaten with a spoon) that are formally served potatoes. In the recipe 661, Bodeno de PattatBlancmange soft pudding definitely requires a spoon, made of fresh potatoes, sugar, eggs, milk and lemon enthusiasm. In this same chapter, separating the previous biscuits and pastries, another 13 recipe also includes potatoes or potato flour: three types of biscuits, two souffles, bread with Amaretti biscuits, short pastries, sweet Focaccia, another sweet bread, another bodino (this time with touches) and three hours.

At the beginning of these three cakes, potatoes support almonds and chocolate. In the second, the potato flour thickens next to the almond flour to make Franjiban. But it is the third cake that is complete Torta de Pattat (Potato cake), which is preceded by the best type of artusi: observation and funny and expecting anyone who may be suspicious (or disdain) of the cake, as well as encouraging readers to try themselves. Certainly, he convinced me, not the least of which is that this cake also contains almonds, melted butter, five eggs and a lot From lemon enthusiasm. I learned from a less successful attempt (but it is still more than acceptable) that the more congestion of the potatoes, the lower weight. I used to go to the extent of describing this cake as a fold, even, satisfactory in its fabric, and a wonderful lesson in the ability of the excessive chameleon in the potatoes. The method is very clear.

The ARTUSI service suggestion is the baking and submitted cake bread. My special suggestion is to leave the cake to cool completely, then cut it into two horizontal halves to make a cap and base. Spread the base with three or four tablespoons of lemon, jam, or gel, then cover the cake cover. Mix a tablespoon (or more, as desired) of iced sugar and grated enthusiasm with a precision of unintended lemon to a basin of 250 grams of thick cream or mascaron, then this has spread extensively above the potato cake.

Almond and potato cake with lemon and mascarpone

Make 1 cakeFor 8-12

500g cooking potatoesIdeally the same size
5 eggs
130 g sugar
140G Ezo
50 grams melted butterIn addition to the additional for lubrication
A grated enthusiasm of 2 large lemon is not a conscience
2 teaspoons of baking powder
Salt
3-4 tablespoons of lemonOr lemon jam
250g Tub MascarponeOr thick cream
1 tablespoon of ice sugar

Peel and a quarter of the potatoes, then steam or boiling until it becomes soft. Either the mash or pass the warm potatoes directly through the Ricer in a bowl.

Whisk the eggs with sugar until pale and ablution.

Add the egg mixture to mashed potatoes with almonds, melted butter, grated enthusiasm for one lemon, baking powder and salt.

Butter and flour tin cake 24 cm (and/or tie it with baking paper), then scrape the mixture in the tin. Bake at 170 ° C (150 ° C)/340 F/GAS 3½ for an hour, until Strand Sikh or dry pasta comes out in the center clean.

Leave the cake to cool completely, then cut it into two horizontal halves to make a cap and base. Spread the lemon thrombosis on the basic half, then bypass the cap. For the top, you can simply dust with iced sugar; Instead, mix the remaining lemon enthusiasm and ice sugar in a thick or gemstarbon basin and spread it thick at the top.