Description
Saftiger Nusskuchen mit feiner Kartoffelnote, durchzogen von weichen Pflaumenstücken. Knusprige Haselnüsse verleihen Biss, zarte Butter und Zucker sorgen für cremige Süße. Goldbraune Kruste, aromatisch und verführerisch duftend.
Ingredients
Scale
- 400 g potatoes
- 200 g hazelnuts
- 100 g soft butter
- 200 g sugar
- 4 tablespoons sugar
- 5 eggs (size M)
- 1 packet gluten-free baking powder
- Butter or oil for greasing the pan
- 300 g plums or damsons
Instructions
- Begin by preparing the potatoes for the cake. Wash the potatoes thoroughly under running water to remove any dirt. Place the potatoes in a pot, cover them with cold water, and bring to a boil over high heat. Reduce the heat and cook the potatoes for about 20 minutes, or until they are tender when pierced with a fork.
- Once the potatoes are cooked, drain them well and allow them to cool slightly until they can be handled. While the potatoes are still warm, peel off the skins using a paring knife or your hands. Immediately mash the peeled potatoes using a potato masher or a fork until you achieve a smooth, lump-free purée. Set the mashed potatoes aside to cool to lukewarm.
- While the potatoes are cooling, prepare the hazelnuts by roughly chopping them with a sharp knife or pulsing them in a food processor. Set aside 100 grams of the chopped hazelnuts for the cake batter and reserve the remaining hazelnuts for the topping.
- In a large mixing bowl, combine the soft butter and 200 grams of sugar. Beat the mixture with an electric hand mixer or stand mixer on medium speed until the mixture is light, fluffy, and creamy. This should take about 2-3 minutes.
- Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This creates a smooth and homogenous batter.
- Add the lukewarm mashed potatoes, 100 grams of the chopped hazelnuts, and the packet of gluten-free baking powder to the egg mixture. Mix everything together thoroughly until you have a well-blended, smooth batter. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly incorporated.
- Grease a 26 cm (10-inch) springform pan generously with butter or oil to prevent sticking. Pour the prepared batter into the pan and smooth the top with a spatula or the back of a spoon to create an even layer.
- Preheat your oven to 180°C (356°F) for conventional ovens or 160°C (320°F) for fan-assisted ovens (or refer to your oven manufacturer’s instructions for gas settings). Place the pan on the middle rack and bake the cake for approximately 10 minutes to allow the batter to set slightly before adding the fruit.
- While the cake is in the oven for its initial bake, wash the plums or damsons thoroughly. Cut them in half lengthwise and remove the stones. Set the prepared fruit aside.
- After the initial 10 minutes of baking, carefully remove the cake from the oven. Evenly arrange the halved plums, cut side up, over the surface of the cake batter. Sprinkle the remaining chopped hazelnuts and 4 tablespoons of sugar evenly over the top of the fruit. This will create a deliciously crunchy and sweet topping.
- Return the cake to the oven and continue baking for another 40 minutes, or until the cake is golden brown, the plums are soft, and a skewer inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Carefully run a knife around the edge of the pan to loosen the cake, then release and remove the springform ring. Transfer the cake to a wire rack and let it cool completely before slicing and serving.
Notes
For best results, use starchy potatoes, as they mash more smoothly and provide a good texture in the cake. You can substitute walnuts or almonds for hazelnuts if desired. The cake can be served warm or at room temperature, and a dollop of whipped cream makes a delightful accompaniment. If plums are not in season, other stone fruits such as apricots or cherries can be used as a substitute.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
