European tortes are both richer and yet less sweet than American cakes. They’re often made in single layers with ground nuts and come “iced” with fruit. This torte—light, moist, nutty, topped with raspberry jam and, if available, fresh raspberries—follows in those footsteps. Cut it like a cheesecake, with a knife dipped in hot water. Note: “Earth apple” is a translation of French for potato: pomme de terre.
- 1 large baking potato, 10 to 12 oz., baked or 1 cup mashed potatoes
- 1 1/2 cups sugar or sugar substitute
- 1 1/2 cups finely ground pecans
- 2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 4 large eggs
- 1/3 cup seedless raspberry preserves
- 1/2 pint fresh raspberries, optional
Preheat oven to 375F. Butter and flour 8 1/2-inch springform pan or 9-inch round cake pan, or line with parchment.
Peel baked potato while still hot (use oven mitts), and put into food processor. Add 1 cup sugar, pecans, cinnamon and cloves, and process 30 seconds, or until uniform in color. Scrape into bowl.
Separate 3 eggs, reserving whites. Add 3 yolks and remaining whole egg to potato mixture, and beat until smooth.
Place whites in separate bowl. Using electric mixer on high, beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until glossy peaks form, about 4 minutes. Do not overbeat.
Using spatula, fold 1/3 of egg whites into potato mixture until lightened. Fold in remaining whites until no white streaks remain. Pour batter into prepared pan, and place on baking sheet.
Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Spread raspberry preserves on top. Garnish with fresh raspberries and mint, if desired.
- Calories: 250
- Carbohydrate Content: 38 g
- Cholesterol Content: 70 mg
- Fat Content: 10 g
- Fiber Content: 2 g
- Protein Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 20 mg
- Sugar Content: 31 g