GLUTEN-FREE POTATO PISTACHIO LEMON CAKE Created for the Idaho Potato Commission by Jonathan Melen- dez of The Candid Appetite, this elegant cake is gluten-free and fabulous. Mashed potatoes mean this gluten-free cake stays soft and doesn’t dry out and the pistachio and lemon flavors make this the perfect not-too-sweet dessert. Get the recipe . INGREDIENTS 1 large Idaho russet potato, peeled and diced 14 Tbsps. unsalted butter, softened 1 cup granulated sugar
4 large eggs, room temperature 2 large lemons, zested and juiced 2 tsps. vanilla extract 1 3/4 cups almond meal 2 tsps. gluten-free baking powder 1/2 cup chopped pistachios fresh whipped cream, for serving STEPS
1. Place the diced potato in a medium saucepan and fill with cold water. Bring to a boil and cook until fork tender, about 10 to 15 minutes. Drain and mash until smooth. Set aside to cool to room temperature. 2. Preheat oven to 350° F. Grease and flour a 9-inch cast iron skillet, set aside. 3. Cream together the butter and sugar on high until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, mix - ing well after each addition. Mix in the vanilla extract, lemon zest, lemon juice, and mashed potatoes. It’ll look curdled but that’s okay. Add the almond meal, baking powder and stir un- til well combined. Use a rubber spatula to scrape the sides and bottom of the bowl. Add the pistachios and fold until evenly incorporated. 4. Pour the batter into the prepared skillet and spread out evenly. Bake until set, golden brown and a toothpick inserted in the middle comes out clean, about 35 to 40 minutes. Re- move from oven and let cool completely before cutting and serving. Serve with fresh whipped cream and more chopped pistachios on top.
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