• Pasta Grammar

Torta di Patate | Italian Potato Cake Dessert Recipe

Updated: Oct 18

This intriguing potato dessert comes from the earliest Italian cookbook, written by Pellegrino Artusi. As he says himself, you would never guess this cake was made from potatoes if you didn't already know! It almost resembles a cheesecake, but is light enough to be eaten for breakfast, if you wish.


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Torta di Patate | Italian Potato Cake Dessert Recipe

Watch the Pasta Grammar video where we make this recipe here:




For this recipe, you will need:

  • 12.5 oz. (350g) cooked russet potato (see below, we found that 3 medium potatoes yielded enough, but recommend cooking 4 to be safe)

  • A vegetable mill (optional, but strongly recommended)

  • 3/8 cup (75g) sugar

  • 1/4 cup (35g) peeled almonds

  • A blender or food processor

  • 1/2 tsp. almond extract

  • A hand mixer (optional)

  • 1 tbsp. unsalted butter, plus extra for greasing

  • 2 large eggs

  • Grated lemon zest (1/2 lemon)

  • Salt

  • Bread crumbs

  • A 7-inch springform mold

  • Powdered sugar for topping


Keeping the skin on, boil the potato until you can easily insert a fork into the center (about 45 minutes, depending on the size of the potatoes). Drain the potatoes and let them cool to the touch. Meanwhile, blend the almonds and sugar together into a fine powder and set aside for later.



Peel the cooked potatoes with a paring knife and measure out 12.5 oz. (350g). Mash the potatoes into a mixing bowl. We strongly recommend using a vegetable mill which will get the smooth, creamy texture this cake "batter" should have. Add the almonds/sugar and the almond extract. Mix very well by hand until the batter is smooth. We recommend using a hand mixer, if available, to speed things up.




Preheat an oven to 355 degrees F (180 C).


Melt the butter in a microwave and set it aside to cool slightly. Meanwhile, mix the eggs, lemon zest and a pinch of salt into the potatoes. Finally, stir in the butter. Whisk the batter very well, or use a hand mixer.



Butter the sides and bottom of a 7-inch springform mold and dust it with bread crumbs. Dump the excess crumbs out and pour the batter in. Smooth the top surface with a spatula, and bake for 60-70 minutes or until golden brown on top.


Remove the cake from the oven and let it cool before removing the springform mold. The center will sink and settle, that's normal! Dust with powdered sugar before serving.


Buon appetito!



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