Sunday, June 19, 2011

Fatai- panni, sweet potato cake

This is a lovely, rich, moist cake that is very economical and easy to do. Like the Sephardic orange cake, it is flour free so good for those with gluten issues.
Basic elements
The look and texture reminds me a little bit of Frangepani, the Italian almond and pear cake.
The Gaelic word in Connemara for Potato's is Fatai (faah-tee) as opposed to thge more common pratai used in Munster and Ulster Irish, hence the name I gave this recipe - fatai-panne. It could easily have been called Henry Hill Cake (from the movie Goodfellas, Half Mick, Half Guinea)

Its an unusual pudding, based on a Minorcan recipe. You don't need the rhubarb in this one but I feel the tartness and flavour really adds to the overall dish, and rhubarb to me is the taste of an Irish spring, far more so than strawberries.
The gang from Garrai Glas really liked this cake.

500g of floury potato's
120g Sugar
3 eggs, separated with whites stiffly beaten
Zest of 1 lemon
Knob of Cuinneog Butter
200g Rhubarb

If you want a lighter texture you can always add a teaspoon of baking powder.

Boil the spuds in their skins until done, then cool slightly, peel and mash or pass through a processor or food mill.
Preheat the oven to 180 deg C or Gas Mark 4
In a large bowl, work the egg yolks, sugar and lemon zest into the potato, then slowly add the stiff egg whites and sliced rhubarb.
Pour the mixture into a buttered baking dish; I use a fairly shallow one for this recipe.
Then bake for 35-40 minutes or until a cocktail stick can be inserted in the middle of the cake and come out clean.

If desired sprinkle sliced almonds over the cake about 10 minutes before cooking is finished.

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