Bizcocho De Patatas Domenech

Cake à La Domenech

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This excellent Spanish cake is the “creation” of the famous Catalonian chef, Ignacio Domenech, and is extremely popular in Barcelona.


  • Four whole eggs, the yolks of 2 eggs
  • 6 ozs of sugar
  • ¼ lb of potato flour
  • ozs of flour, almonds, grated lemon peel.


Break the eggs in a saucepan, add the sugar and put on a very slow fire. Beat vigorously with a whisk till the mixture has doubled in volume. Add the potato flour, mixed with the ordinary flour, very gradually, and mix in the grated lemon peel. Beat for another ten minutes or so, then pour into a well-buttered mould, strewn with shredded almonds, previously blanched, and bake in a moderate oven till the cake begins to brown.