Baking sweet cakes with potatoes is quaintly Hessian, because people usually had potatoes available in sufficient quantities. So some other ingredient like eggs, flour or fat could be replaced with it. By the way, the potatoes keep the cake fresh for a long time.
Ingredients
- 50 g lard
- 50 g butter
- 200 g sugar
- 3 eggs
- Rum or almond flavoring
- 250 g grated cooked potatoes
- 200 g wheat flour
- 1/2 packet baking powder
- 1 "vanilla custard powder
Preparation:
Mix lard, butter and sugar until fluffy, then add eggs, flavoring and potatoes one at a time. Mix the custard powder, baking powder and flour and fold in. Pour the batter into a greased springform pan and bake at a low medium heat for a good hour. The cake can be coated with glaze when cool, but it also tastes great sprinkled with icing sugar.