Potato and olive tree cake (Frank Rosin)
30 mins
30 mins
Ingredients
- 300 g peeled, cooked potatoes (floury cooking variety)
- 175 g chopped black olives
- 1 TABLESPOON Fresh cream
- 2 Egg Yolk
- 2 TABLESPOONS Olive oil
- 4 whipped egg whites
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly grated nutmeg
Directions
- 1
Preheat the oven to 200 °C top heat.
- 2
Press the still warm potatoes through the potato press into a bowl and mix with the chopped olives, crème fraîche, egg yolks and olive oil.
- 3
Now fold in the egg white and season to taste with salt and nutmeg.
- 4
Spread a quarter of the mixture onto a round baking tray (diameter 14 cm) lined with baking paper, spread evenly 5 mm thin and bake in a hot oven for about 5 minutes until the surface turns a golden brown colour.
- 5
Now again spread a part of the mixture 5 mm thinly on the already baked dough and bake the layer again in the oven until golden brown.
- 6
Repeat this process until the potato mixture is used up.
- 7
Cut the still warm potato and olive cake into 4 equally sized pieces, arrange them so that you can see the beautiful cross-section, and serve immediately.
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