Potato sponge cake, the gluten-free sponge cake without special ingredients
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Total: 1 h Diners: 8
I had been days wanting to publish this gluten-free cake, suitable for celiacs that can be made with very few ingredients that almost everyone always have at home or, failing that, are very easy to get, because this cake does not carry any of those commercial preparations to develop gluten-free pastries, this today, the potato cake is well known on the Mediterranean coast, as it is a cake or coca very typical of Castellón reminiscent of a cake of Santiago but more fluffy and light texture.
Ingredients
Boiled potato, 300 g Eggs,3 White or brown sugar, 220 g Ground almonds or almond flour, 150 g Zest of a lemon (optional) Icing sugar, for decoration
.h3 class=”content__summary-title”>Step 1
Wash the potatoes, cook them in their skins in a pot with water or in a bag used to cook in the microwave until they do not resist when pierced with a toothpick. When they are tender, set them aside and let them cool.
Grease a baking pan or line it with baking paper and preheat the oven to 200ºC.
Step 2
When they are cold, peel them, mash them with a fork or a potato masher and mix them with half the sugar. Add the egg yolks and mix everything until you have a uniform cream.
Step 3
Add the ground almonds, mix everything well and set aside.
Step 4
With the help of an electric whisk, whip the egg whites with the remaining sugar until you have a French meringue or basic meringue that forms fine peaks. When our meringue has a firm texture we incorporate it into the previous mixture in several batches and with wrapping movements.
Step 5
Bake for 40 minutes at 200ºC with heat up and down. Our gluten-free potato cake is ready when a skewer comes out clean. When the cake is ready, take it out, let it cool for 10 minutes, unmold it and let it continue cooling on a wire rack. When it is cool we can sprinkle with powdered sugar.
