Ingredients
Serves 122 large potatoes, boiled and put through a masher, yielding enough potato for 2 cups
2 cups of almond meal
4 tsp baking powder
6 large eggs
1½ cups of sugar
½ cup of softened butter
2 tbsp brandy
1 tsp almond essence (optional)
Icing sugar
Method
Preheat oven to 170°C and butter and line with baking paper a 22cm (8½ inch) spring form cake tin. Stir the baking powder into the almond meal and stir well. Beat the butter with the sugar until pale and fluffy, beat in the eggs, brandy and the almond essence.
Using a large rubber spatula, fold in the mashed potato and ground almonds into the creamed butter mixture. Spoon the mixture into the cake tin and heavily dust with icing sugar.
Bake in the oven for 35-40 minutes or until a skewer comes out clean. Allow the cake to cool slightly before taking it out of the tin. The cake will sink slightly in the middle upon cooling.
Serve with fresh cream, and your choice of fruits.