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Potato cake

Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 - 8 people
Author Pellegrino Artusi


  • 700 g of large starchy potatoes, I used yellow potatoes from Valdichiana
  • 150 g of sugar
  • 70 g of almonds
  • 30 g of melted butter + a knob to to grease the cake tin
  • A pinch of salt
  • Grated zest of an organic lemon
  • 5 free range eggs
  • Breadcrumbs to dust the cake tin
  • Icing sugar to decorate


  • Peel the potatoes and boil them or ,better, steam them. When they are ready and soft enough to be pierced effortlessly with a fork, mash them as you were making gnocchi or mashed potatoes. Choose your favourite kitchen appliance, either a potato masher or a food mill, and remove all, I mean all, the lumps. Spoon the mashed potatoes in a bowl.
  • Blend the almonds with the sugar until you get a powdery flour, then add them to the mashed potatoes with the melted butter, a pinch of salt and the grated zest of a lemon.
  • Heat oven to 180°C.
  • Beat for about ten minutes with an electric mixer, adding one egg at a time.
  • Butter a round 18 cm cake tin, dust with breadcrumbs and scrape the potato batter into the tin. Bake for about 1 hour, until the cake is dry and golden. Test the doneness with a toothpick.
  • Remove the cake from the oven and let it cool completely before serving, so that the lemon flavour will come out in all its freshness. A dusting of icing sugar will make the cake even more delicate.
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