A soft and sweet cake with raisins that will taste to everyone.
recipe,photo-recipe,potatoes,Bundt cakes,Seasonal recipes
No. of servings
CategoriesBundt cakes Seasonal recipes Season - Potatoes
|baking powder for gingerbread||0.5||oz||12||grams|
|semi skimmed milk 1,5%||1.3||cup||300||milliliters|
potatoes 10.5 oz (300 g)
Wash the potatoes and cook in their skins for 10 minutes. Let cool and peel.
raisins 2.75 oz (80 g) • rum 4 tbsp • unsalted butter • flour medium
Wash the raisins and pour rum over. Spread the cake mold with butter and sprinkle with flour.
chicken egg 2 pcs • sugar granulated 5 oz (140 g) • sunflower oil 5.25 tbsp (80 ml)
Separate the egg whites from yolks and whip solid egg whites snow. Add sugar and oil to the yolks and mix.
Grate the potato finely.
flour medium 10.5 oz (300 g) • baking powder for gingerbread 0.5 oz (12 g) • semi skimmed milk 1,5% 1.3 cup (300 ml)
Add flour, baking powder, grated potatoes and milk to the yolks. Mix everything well.
Finally, add the raisins and egg whites carefuly.
Pour the mixture into the prepared mold and bake in a preheated oven at 610°F (320°C) F (320°F (160°C) C) for 45 minutes.