Kartoffellebkuchen
A potato gingerbread cake made with fresh ingredients from the gingerbread category. Try this and other recipes by Spoonsparrow!
Ingredients
- 700 g sweet potatoes
- 200 g almond kernels
- 50 g lemon zest finely chopped
- 50 g orange zest finely chopped
- 2 Eggs
- 450 g liquid honey
- 1 baking powder
- 1 tbsp cinnamon
- 0.5 tsp ground cloves
- 175 g finely milled wheat flour (or whole wheat flour)
- 50 g semi‑bitter couverture chocolate
- cake sheets
Instructions
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1.
On the day before, steam the potatoes until soft. The next day peel and grate them finely.
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2.
Take 500 g of grated potatoes and weigh them. Grate the unpeeled almonds finely. Whisk the eggs with honey until frothy. Then alternately fold in the flour mixture with baking powder, cinnamon, and cloves, followed by the potatoes. Add almonds, lemon zest, and orange zest. Let the batter rest at room temperature for ½ hour.
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3.
Spread the batter onto cake sheets, slightly raising it in the center. Bake in a preheated oven at 200 °C on the middle rack for 15–20 minutes, then remove and cool. Melt the chopped couverture chocolate in a double boiler. Fill a freezer bag with the melted chocolate, cut off a tiny corner, decorate the gingerbread with it, and let dry. Store cold but not airtight.
