MobiRecipe

How To make Portuguese Almond & Potato Cake

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1 lg Baking potato, about 10
-ounces 1 c Almonds, with skins
2 ts Baking powder
3 lg Eggs, separated
3/4 c Sugar
1/4 c Unsalted butter, softened
1 tb Brandy
1/2 ts Almond extract
Powdered sugar Marzipan "potatoes," -optional (see recipe) Bake or microwave potato until soft. Force pulp through a coarse sieve or potato ricer. There should be 1 cup lightly packed. Set aside to cool. Preheat oven to 350F. Butter sides of an 8 1/2-inch spring form pan, line base with a circle of baking parchment; butter the parchment. Using a nut mill, grind almonds to powder, stir in baking powder; set aside. Beat egg whites until they start to stiffen, sprinkle with half of the sugar, a little at a time, and continue beating until stiff and glossy. Beat butter with remaining sugar, then beat in egg yolks, brandy, and almond extract. Using a large rubber spatula, fold in potato, ground almonds and egg whites. Spoon into prepared pan; bake for 35 to 40 minutes, until a tester comes out dry. Let cool in pan for 10 minutes. Run a knife blade around edge before releasing sides of pan. Place cake, on the base, on a rack and let cool completely. Cake will sink slightly in the middle. Reverse cake onto a plate, peel off paper and place right side up on a serving plate. Dust with powdered sugar before serving. MARZIPAN "POTATOES": You'll need 4 ounces marzipan or almond paste and powdered unsweetened cocoa. Pinch off pieces of marzipan and roll into elongated balls, each about the size of a large marble. Make these slightly irregular, like tiny new potatoes. Roll in cocoa to simulate brown potato skin. Cut several in half to show the white interior. Arrange a little group on top of the cake, and place the rest in twos and threes around the edge of the plate. Serves 10. PER SERVING: 235 calories, 5 g protein, 23 g carbohydrate, 14 g fat (5 g saturated), 76 mg cholesterol, 131 mg sodium, 2 g fiber. From an article by Jacqueline Mallorca, San Francisco Chronicle, 2/24/93. Posted by Stephen Ceideberg; March 2 1993.

How To make Portuguese Almond & Potato Cake's Videos

They will disappear in a minute!Perfect dessert of puff pastry and pastry cream.Ready in 20 minutes!

They will disappear in a minute! Perfect dessert of puff pastry and pastry cream. Ready in 20 minutes!

Ingredients:
puff pastry - 400 g (14 oz)
egg whites - 3 pieces
sugar - 10 g (0.35 oz)
Tray size 35 X 40 cm (14 in x 16 in)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the cream:
milk - 500 ml (16.9 fl oz)
Boil for 3 min
yolk - 3 pieces
sugar - 50 g (1.76 oz)
starch - 50 g (1.76 oz)
butter - 50 g (1.76 oz)
IN THE FRIDGE 30 min
whipping cream - 150 ml (5.07 fl oz)
blueberry jam - 200 g (7 oz)

for drink:
strawberries - 3 pieces
ice - 40 g (1.4 oz)
Schweppes - 100 ml (3.4 fl oz)
milk - 20 ml (0.7 fl oz)

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If you have milk and an egg, make these soft cookies! Delicious and easy recipe.

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All ingredients must be at room temperature!!!
Servings: 18-19 pieces.
Ingredients:
- 80 grams of soft butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 100 grams of sugar (1/2 cup)
- 1 egg
- 65 ml milk
- 320 grams of wheat flour (1+2/3 cups +1 tbsp)
- 1.5 teaspoons baking powder
Additionally:
- 10 grams of sugar

Bake in preheated 350°F (180°C) oven for 15 minutes.

Enjoy your meal!

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Toucinho Do Ceu - Almond Cake | Good Chef Bad Chef S7 E55

In Good Chef Bad Chef, Chef Adrian Richardson and nutritionist Zoe Bingley-Pullin bring their distinctive styles of cooking to the screen for a food showdown.

From Adrian’s love of meat and full-flavoured food creations, which threaten to expand the waistline, to Zoe's passion for healthy ingredients and comprehensive knowledge of food as medicine, each dish will challenge viewers to decide what’s good for them. Good Chef Bad Chef explores ingredients, recipes, cuisines and food themes that tantalise and inspire home cooking and educate people on striking a healthy balance with their diet.

Really good Fish Cakes

You'll find faster fish cake recipes out there. But these ones are particularly good! The trick is to keep potato chunks and big flakes of fish rather than letting it turn into mush. And the garlic-chilli-green onion-thyme sautéed in butter that's mixed through the potato is just divine!

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No dirty vessels! I make my favorite bread in the eggs’ formwork!

No dirty vessels! I make my favorite bread in the eggs’ formwork!

Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes

for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)

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Recipe Ingredients
750 ml (3 cups) milk
135 g (2/3 cup) sugar
9 egg yolks
2 teaspoons vanilla extract
2 tbsp corn starch

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