This magnificent creation is simple, healthy, easy to make gluten-free, and absolutely delectable.
1 lb Sweet Potatoes (or use potatoes)
1/4 cup all-purpose flour (use gluten-free flour if you need to)
1 stick butter (1/2 cup)
1/2 cup granulated or brown sugar
4 large eggs, separated
1 tsp lemon zest or lemon extract
1 tsp almond extract
1/2 cup raisins
1/2 cup pine nuts
3 Tbsp confectioners sugar to sprinkle
- Peel, dice, boil, and mash the sweet potaotes
- Mix in the flour
- Preheat oven to 350 degrees F
- Butter a 9″ cake pan and line with parchment paper
- Beat the butter and sugar on high till creamy
- With mixer at medium, add egg yolks one at a time until just blended after each
- With mixer on low, beat in potato/flour mixture, lemon zest or extract, nutmeg, and almond extract
- Add raisins and pine nuts.
- In a very clean bowl, beat egg whites till stiff peaks form
- Gently fold the egg whites into the batter with a spatula
- Scoop it into the prepared pan and bake for about 40 minutes or until golden brown and I toothpick inserted into the center comes out clean
- Cool the cake in the pan for 10 minutes then turn it onto a rack
- Let it cool completely
- Dust with confectioner’s sugar before serving
- Refrigerate and enjoy within 3 days
Serves 10