An interesting dessert recipe for Potato and Almond Cake – gluten and dairy free!


200g potato, cooked and mashed
10 eggs, separated
250g castor sugar
juice and zest of 1 lemon
160g almond flour
60ml marmalade
icing sugar, for dusting
toasted almond flakes, for garnishing
non-stick spray, for greasing of moulds

How to
Preheat the oven to 180°C

Spray two 20cm cake tins with non stick spray.

In a mixer, beat egg yolks and sugar until thick and light in colour. Fold in the lemon
juice, zest and almond flour.

In a separate bowl, beat egg whites to a stiff peak.

Add 1/3 of the egg whites to the egg yolk mixture and stir until well combined.

Gently fold in the remainder of the egg whites.

Pour mixture into the greased cake tins.

Bake for 20-25 minutes, until golden and firm to the touch.

Turn the oven off and allow cake to cool in the oven.

Remove and transfer to wire rack and allow to cool completely.

To assemble:
Spread the top of one cake with marmalade

Place the other cake on top, upside down.

Generously sprinkle on almond flakes and dust with icing sugar.

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Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.