Looking for the ultimate moist cake?
Replace flour with potatoes
Created: 03/28/2022, 14:58
By: Anne Tessin
Potato pound cake?
This tastes better than you think.
© JB/Imago
Baking cakes without any flour: It's possible and the result is really juicy and fluffy - if you bake with potatoes.
Cake sweetens the afternoon, regardless of whether you eat it with guests or alone.
If you don't have flour at home because the supermarket was empty, or you want to bake gluten-free, you can use gluten-free flour alternatives such as almond flour.
Or you can simply peel some potatoes (this is a really quick way)*, boil them and use them to bake cakes!
How is that supposed to work?
Very good and tastes great.
Potatoes are the secret ingredient in moist and fluffy cakes that you should definitely try.
Replace flour with potatoes: That's why you can bake cakes and bread with potatoes
You may already know that
starch can be substituted for flour
in baking .
Here's the simple rule of thumb:
3 tablespoons flour for every 1 tablespoon starch
.
In a normal batter, however, a maximum of half the amount of flour can be replaced with cornstarch, the rest can be replaced with flour alternatives such as almond flour.
And where are the potatoes?
But the word
strength
might already ring a bell for you.
The tubers also contain a lot of starch, a particularly large amount of which is found in
floury potatoes
, which is why they are particularly suitable for baking.
You've probably heard
of
potato bread and potato rolls , but
cake
?
From these ingredients:
500 g potatoes, preparation see below
6 eggs
250 grams of sugar
the juice and zest of a lemon
50 g chopped almonds and
100 g durum wheat semolina
you can make a
wonderful sponge cake
batter and bake it in a springform pan at 180 degrees top/bottom heat.
After about 90 minutes, the delicious cake is ready and can be served, sprinkled with powdered sugar.
Substituting potatoes for flour: How to prepare the potatoes for the cake
Depending on the recipe, you prepare the potatoes for baking in different ways.
For the sponge cake recipe described above, you have to
peel the potatoes and pre-cook them for about 10 minutes
.
Then drain the potatoes, let them cool and then grate them coarsely.
For other recipes, peel and quarter the potatoes, cook them until done and then press them through a potato ricer, or even twice
through a potato
ricer for a particularly fine result, and then process them further in the dough.
If you want to save a little time and energy, you can even use leftover mashed potatoes, like in these potato dumplings.
(ante)
*Merkur.de is an offer from IPPEN.MEDIA.
