- 2 - medium potatoes
- 375g - butter, plus extra for greasing
- 250ml - white sugar
- 500ml - cashew nuts, finely ground
- 10ml - grated lemon rind
- 9 - eggs, separated
- 5 - egg whites (extra)
- - whipped cream and fresh fruit of your choice
Preheat the oven to 180°C and grease the base and sides of a spring form cake tin with butter.
1 Cook the potatoes in a little water until soft.
Set aside to cool slightly before mashing (the mash should be dry, not watery).
2 In a deep bowl, cream the butter and sugar until light and fluffy.
3 Beat in the mashed potato, cashews and lemon and orange rind.
4 Add the 9 egg yolks one at a time, stirring well after each addition.
5 With a wire whisk or an electric beater, beat the egg whites (from the 9 separated eggs, plus 5 extra egg whites) until stiff peaks form.
6 Gently fold the egg whites into the cake mixture.
7 Pour the batter into the cake tin, smoothing the top with a spatula.
8 Bake in the middle of the oven for about 1 hour or until the top is brown.
9 Remove from the oven and set aside to cool on a cake rack for 5 minutes before removing the sides of the cake tin.
Using a metal spatula, slide the cake off the base onto a wire rack.
Serve while it’s still slightly warm with fresh cream and fruit.
