Recipe by kdlpmum
This is a Polish Recipe and it's gluten free, tastes like a baked cheese cake.From Epicure , The Melbourne Age, written by Rita Erlich.
Top Review by idarefsky
tried this for passover, as I am gluten free and wanted something for everyone. I liked it, my hubby hated it and the others thought it was good, but not great, I think next time I'll add some more lemon peel and perhaps a bit more juice to pepp it up a bit. Perhaps whipping an egg white, and adding a bit of Ammaretto would be good too. also I used a whizzer to blend the potatoes, I think that was a mistake, as it probably made the spuds a bit gooey, where as a ricer would have left them fluffier. Wasn't quite like cheesecake for me, but I did enjoy it.
Directions See How It's Made
- Preheat oven to 175 cel.
- Mash the potatoes throughly while warm. Use a potato ricer, if possible because there must be no lumps at all.Allow to cool.
- Mix in eggs yolks, ground almonds and lemon juice and grated lemon peel. Beat the egg whites until nearly stiff, then add the castor sugar and beat again. Fold beaten egg whites into the potaot mixture. Pour into a lightly buttered 19cm-20cm round or square cake tin and bake for about 40 minutes, or until a toothpick inserted in the centre of the cake comes out dry.