Jarðeplamjöls-sandkaka

Sand cake with potato flour

We have successfully arrived back at our Iceland house. This time there were actually no incidents, so far everything has worked well, the water works, the toilet is tight, the hot pot is running. Perfect!

A dear friend came over for a moment on Monday. We hadn't expected him until the afternoon, but he actually came at lunchtime - but I was lucky, I had taken the cake out of the oven five minutes before he came. The whole house was still filled with the smell of cake. That was really a precision landing!

Our Icelandic friend was happy - such fresh cake, the smell... add a big glass of cold milk and the world is perfect! Well, our friend preferred to drink coffee, but raved about childhood memories with such freshly baked cakes and cold milk. And he was also happy to take a second piece. The fresh, still warm cake was also delicious!

Ingredients

130 g margarine

130 g white sugar

130 g potato flour

30 g flour

1/2 tsp baking powder

2 eggs

1 Tbsp baking cocoa

2 Tbsp milk

Preparation

Whisk the margarine with the sugar thoroughly.

Separate the eggs.

Beat the egg white until stiff and set aside for now.

Mix the egg yolks with the sugar mixture.

Then add potato flour, flour and baking powder to the dough and mix.

Carefully fold in the egg whites.

Remove about 1/3 of the dough and mix with 1 tablespoon of baking cocoa and 2 tablespoons of milk.

Grease a loaf tin or similar well or line it with baking paper.

Pour half of the white dough into the mold, pour the cocoa dough over it and finally finish with the remaining white dough. Then run a wooden stick or something similar through the dough to mix the layers a little.

Then bake the cake in a preheated oven at 350 °F (180 °C) upper and lower heat...

... bake for about 30 minutes (test with a toothpick!).

Then let it cool down a bit and carefully remove it from the mold.

The cake tastes very good fresh and warm, but cold the next day it was also very tasty and wonderfully fluffy.

Bon appetit!

PS:

If you buy potato flour in the Icelandic supermarket today, it will say "kartöflumjöl" on the package. However, this recipe is from an old Icelandic cookbook in which potatoes were not yet called "kartöflur" but "potatoes" (= jarðepli) and, for example, tomatoes were not yet called "tómatur" but "rauðaldin" (= "red fruits").

[Translated from here.]