2 eggs 2
125 ml sugar 1/2 cup
30 ml water 2 tbsp
2 ml finely grated lemon zest 1/2 tsp
1 small potato, peeled, boiled & finely grated 1
125 ml hazelnuts, finely ground 1/2 cup
75 ml cornmeal 1/3 cup
10 ml baking powder 2 tsp
pinch of salt
icing sugar for dusting
In a medium bowl, add eggs, sugar, water and lemon zest. Using electric beater, whisk together for 3 to 4 minutes or until pale and foamy. Fold in potato and ground hazelnuts.
In a small bowl; mix together cornmeal, baking powder and salt. Stir into egg mixture. Spoon dough into lightly greased 8 inch (20.5 cm) springform cake pan. Bake on lower rack of preheated 325 F (170 C) oven for 35 to 45 minutes or until golden. Remove from oven and leave to cool briefly. Remove from pan and cool on wire rack.
Dust with icing sugar.
Serves: 8