Almond Tart with Potato

About the dish

Potato in the cake batter gives a moist cake without flour, which was known in older Norwegian baking. The decoration with coloured almond paste shows it was meant as a festive cake.

How to make it

1. 1

   Make the batter

   Whisk the eggs and sugar for 20 minutes. Add the blanched, grated or ground and pounded almonds, the bitter almonds and the slightly soft, washed butter. Finally stir in the boiled, finely grated potatoes.

2. 2

   Bake the cake

   Pour the batter into a well greased, dusted tin and bake for 30 minutes in a moderate oven.

3. 3

   Make cream and purée

   Whisk cream, egg and sugar together cold, bring to the boil and remove from the heat when the cream is thick. Add vanilla to taste. Boil the apricots tender in a little water and sweeten with sugar to taste.

4. 4

   Make the almond paste

   Blanch the almonds, grind them and pound with the icing sugar and a little water. Roll the paste out on paper.

5. 5

   Assemble

   Cut the cake into 3 layers and put cream and apricot purée between them. Lay the almond paste over the cake. Lay the leftover paste in thin strips over the cake so that they form squares. A little apricot can be piped on, and small pink roses and green leaves of coloured almond paste can be added.

6. 6

   Note

   Note: Bitter almonds contain compounds that can release prussic acid and should be used sparingly or left out. Use pasteurised eggs if you can, and let the cream reach the boil.