Recipes

When making the sponge cake batter, remember to use encircling movements when mixing the ingredients. This way, you will get a homogeneous batter without lumps.

In this recipe, cooked potato is used to give the cake a soft and moist texture. Make sure you cook the potato properly so that you can incorporate it into the cake batter without any problems.

In addition, both ground almonds and whole almonds are used in this recipe. Be sure to chop the whole almonds into small pieces before incorporating them into the cake batter.

When you have made the cake batter, add the egg yolks and olive oil to give the cake even more moisture and flavour.

Once you have the cake batter ready, pour it into a baking tin and place it in the preheated oven. Don't forget to sprinkle icing sugar on top of the cake once it is baked for an extra touch of sweetness.

I hope you find these tips useful and that you enjoy your potato, sultana and almond sponge cake!

• Cook the potatoes for about 25 minutes and then mash them with a fork, as if you were going to mash them. Don't leave any lumps!
• Separate the yolks from the whites and mix the yolks with the mashed potato.
• In the same bowl, add the sugar and lemon zest. Continue beating and add the almond flour, to give a different flavour to this sponge cake. 
• While mixing everything well, whip the egg whites until stiff and add them little by little to the batter. 
• Once the dough is ready, add the sultanas and sliced almonds.
• Grease the mould of your choice with butter and pour in the mixture. 
• Place the mixture in the preheated oven for 35 minutes at 180º. 
• Our sponge cake is ready when it comes out completely clean when pierced with a needle or knife.
• Remember to let it cool and it will be ready to devour!