Sweet Potato and Almond Cake
- 400 grams Pastry flour
- 1 cube fresh Yeast
- 150 milliliters lukewarm milk
- 180 grams sugar
- 250 grams cooked, peeled potatoes
- 150 grams Margarine
- 1 organic lemon (zested)
- 250 grams slivered almonds
Sift the flour into a bowl and make a well in the center. Crumble the yeast in a cup and mix with 5 tablespoons milk and 1 teaspoon sugar until smooth, then pour into the well. Mix with flour cover and let sit for about 30 minutes in a warm place.
Meanwhile, press the potatoes through a ricer and mix with the margarine, remaining sugar, milk, 1 pinch of salt and the lemon zest. Add the potato mixture to the flour mixture and knead thoroughly. Let rest again for at least 45 minutes. Preheat the oven to 200°C (approximately 400°F).
Line a baking sheet with parchment paper. Roll out the dough and place on the sheet. Use a fork to prick several times, cover with the flaked almonds and bake in the preheated oven for 30-40 minutes, until golden brown. Remove, let cool and serve cut into pieces.