Lemon Cake

Ingredients

• •500 g yellow potatoes
• •2 lemons
• •1 cup sugar
• •150 g unsalted hazelnuts
• •8 eggs
• •1 level tsp baking powder
• •50 g starch (6 level tbsp)
• •Salt
• •Oil and flour for the pan
• •Top: 100 g apricot marmalade
• •1 lemon
• •200 g powdered sugar

Preparation

1. 1

   Peel the potatoes and boil without salt. Drain, mash and cool. Lightly grease only the base of a 26 cm springform pan and dust with flour. Heat the oven to 180°C.

2. 2

   Finely grate the lemon zest and squeeze the juice. Grind the hazelnuts to flour. Knead half the sugar with the hazelnuts and lemon zest well. Slowly add the lemon juice. Separate the egg yolks from the whites. Sift and mix the baking powder and starch.

3. 3

   Add the potatoes to the hazelnut mixture. Add the yolks one by one and mix with the dough hook. Whisk the whites with the rest of the sugar and a pinch of salt until firm enough to cut with a knife. Fold into the other ingredients, add the starch mixture and fold everything with a spatula.

4. 4

   Pour the batter into the springform. Bake on the 2nd rack from the bottom 40-45 minutes. Invert with the pan onto a rack and let cool in the pan.

5. 5

   For the top, mash the apricot marmalade with a hand blender. Boil with 1 tbsp water 1-2 minutes. Unmold the cake. Brush the hot apricot marmalade over. Finely cut a little lemon zest, grate the rest. Squeeze the lemon. Mix the powdered sugar with lemon zest, 2 tbsp lemon juice and the raw egg white, warm lightly over a water bath. Put the cake on parchment and pour the hot lemon glaze over. Scatter thin lemon strips and rest 20 minutes to set. Enjoy!