This recipe is a riff on the one I found in the book 'Fika: The Art of the Swedish Coffee Break" by Anna Brones and Johanna Kindvall. If you like cardamom, buns of all stripes, and dense, rye bread it is worth checking out. Kronans kaka was originally developed in the 1800's as a way to reduce flour usage, as wheat was particularly expensive at the time. However, the recipe also comes in handy any time you find yourself with a glut of leftover mashed potatoes and a sweet tooth. (Bonus: it's gluten-free, too.) —Catherine Lamb
What You'll Need
unsalted butter, at room temperature
natural cane sugar (or granulated sugar)
raw almonds, finely ground
Zest of 1/2 an orange
large potato (like russet) or 2 small potatoes, peeled and boiled until tender (or 1 cup mashed potatoes, as long as they aren't flavored with garlic, chives, or savory things)
Vanilla or almond extract, if desired
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
Cream together the butter and sugar. Mix in one egg at a time, stirring until you get a creamy consistency. Add the almonds and orange zest and stir until smooth.
If you're not using already-mashed potatoes, mash them now with a fork or ricer. Add to the batter and stir until well blended.
Pour the batter into the baking pan and bake for 40 to 50 minutes, until the top is golden brown. If the cake starts to get a golden brown color earlier (check it after 30 minutes), remove it from the oven, cover it with aluminum foil, and put back in the oven. This will prevent the top of the cake from burning.
Remove from oven and let cool, then cut into slices. The authors recommend pairing it with a dollop of whipped cream, creme fraiche, or rhubarb jam, all of which would be wonderful.