Sweet potato cake
Cooking time: 45 minutes
- 300g potatoes (Charlotte, Belle de Fontenay, Chérie or Pompadour)
- 120g butter
- 3 eggs
- 170g caster sugar
- 125g ground almonds
- zest of one lemon
- 1 tbsp rum
- 2 tbsp flour for the tin
- 1 pinch of table salt
Preheat the oven to 150°C (gas mark 5).
Wash the potatoes. Cook them in a pan of unsalted cold water for 50 to 20 minutes from boiling.
Dry and peel them before passing them through a food mill to make a puree.
Add the egg yolks, 100g of butter cut into cubes, salt, ground almonds, 150g of sugar, grated lemon zest and rum.
Mix together to make a smooth paste and add the three egg whites (whipped until stiff).
Grease a charlotte tin with the remaining butter and lightly flour.
Pour the mixture into the tin and sprinkle the remaining 20g of sugar on top.
Cook in the oven for 45 minutes. Check to see if it is ready by inserting a trussing needle and seeing if it comes out try.
Turn the cake out onto a cooling rack.
Serve cold with fruit compote, chocolate mousse or custard.