• prep: 15 min
  • cook: 1 hr
  • total: 1 hr 15 min
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  • servings:
  • Ingredients

    • 700 g of large starchy potatoes (I used yellow potatoes from Valdichiana)
    • 150 g of sugar
    • 70 g of almonds
    • 30 g of melted butter + a knob to to grease the cake tin
    • A pinch of salt
    • Grated zest of an organic lemon
    • 5 free range eggs
    • Breadcrumbs to dust the cake tin
    • Icing sugar to decorate

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 374 % Daily Value *
    • Total Fat: 10 g 15.21%
    • Saturated Fat: 3 g 15.04%
    • Trans Fat: 0 g %
    • Cholesterol: 11 mg 3.58%
    • Sodium: 429 mg 17.87%
    • Calcium: 52 mg 5.23%
    • Potassium: 584 mg 16.7%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 7.49%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 74 g %
    • Dietary Fiber: 3 g 13.45%
    • Sugar: 49 g
    • Protein: 6 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 2.5%
    • Vitamin C 43.81%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs3
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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