Amarosa Potato Cake

I had some Ontario grown Amarosa potatoes which I used in this recipe.  They are not sweet potatoes but have a beautiful purple coloring when served.  You can substitute any other potato for this recipe. I had hoped for  a lovely lilac hue in the final product but the color was not visible at the end.  This cake has a lovely flavor and the nuts were the perfect complement to the dish.

Ingredients

13 oz Amarosa potatoes boiled and skinned
12 oz all purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
4 eggs
8 oz sugar
1 tsp vanilla essence
1 cup olive oil

1/2 cup chopped walnuts

Method

Preheat the oven to 350F.
Line a spring form cake pan with parchment paper and grease the pan, and the paper.  Sprinkle the nuts evenly on the bottom.

Put the flour in a bowl and add the baking soda, baking powder, salt.  Mix well with a whisk or sift.  Leave aside.

Cut the potatoes into smaller pieces.

Using a food processor mash the potatoes.  Add a little water if it is too dry so that it forms a soft mash.  Remove the mash into another container and wipe the food processor bowl clean.

Put eggs and sugar in the bowl of the food processor and pulse till light and creamy.

Add the oil and vanilla slowly and continue to process till mixed.

Add in the potato and mix thoroughly.

Finally add the flour mixture a little at a time until all the flour is used up.

Pour the batter into the spring form pan.

Bake for about 50 minutes in a convection oven.  Check that a toothpick inserted in the middle of the cake comes out clean.  Remove and cool on a rack before serving.  Turn the cake upside down when serving so that the nuts are on the top. Level the top of the cake before turning over if needed.

Note : This recipe was modified from No-Frills Recipes