Portuguese Almond and Potato Cake

• 1 large potatoes baking
• 1 cup almonds with skins
• 2 teaspoons baking powder
• 3 large eggs separated
• 3/4 cup sugar
• 1/4 cup butter unsalted, softened
• 1 tablespoon brandy
• 1/2 teaspoon almond extract
• 1 x powdered sugar

1. Bake or microwave potato until soft.
2. Force pulp through a coarse sieve or potato ricer.
3. There should be 1 cup lightly packed.
4. Set aside to cool.
5. Preheat oven to 350F (180C).
6. Butter sides of an 8 1/2-inch spring form pan, line base with a circle of baking parchment; butter the parchment.
7. Using a nut mill, grind almonds to powder, stir in baking powder; set aside.
8. 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.
9. Beat butter with remaining sugar, then beat in egg yolks, brandy, and almond extract.
10. Using a large rubber spatula, fold in potato, ground almonds and egg whites.
11. Spoon into prepared pan; bake for 35 to 40 minutes, until a tester comes out dry.
12. Let cool in pan for 10 minutes.
13. Run a knife blade around edge before releasing sides of pan.
14. Place cake, on the base, on a rack and let cool completely.
15. Cake will sink slightly in the middle.
16. Reverse cake onto a plate, peel off paper and place right side up on a serving plate.
17. Dust with powdered sugar before serving.

potatoes baking, almonds, baking powder, eggs, sugar, butter, brandy, almond, powdered sugar

Taken from recipeland.com/recipe/v/portuguese-almond-potato-cake-40043 (may not work)