In a Sainsbury's magazine from October 1997, nicked from a Portuguese cookbook. Gluten-free, but loaded with sugar.
- 12 oz mashed sweet potato (3 – 4 potatoes should do it), cooled
- 3 oz good quality candied fruit or peel, chopped as finely as possible
- 2 large eggs
- 12 oz caster sugar
- 1 oz unsalted butter, softened
- 5 oz ground almonds
- 1 tablespoon lemon juice
- A large egg white, lightly beaten
- Caster sugar
Beat the eggs, sugar and butter well for 2-3 minutes. Put in a large, heavy saucepan with the almonds, fruit, lemon juice and potato. Beat thoroughy and then heat, gently, gently, stirring constantly so it doesn't catch, for about 10 minutes or until it feels like fairly stiff dry mash. Spread out onto a floured board (rice flour if you want to stay gf) and leave to cool.
Heat the oven to Gas Mark 5, grease 2 baking trays.
Take walnut sized lumps and make into little cakes about 2" in diameter. Place on the greased trays brush with beaten egg white and sprinkle with caster sugar. Bake for about 20 minutes until lightly golden and cool before eating.
Definitely sweeties more than cakes.