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Moist, not too sweet, potato almond cake served warm. Fran Durner/ADNMy nose leads me to the table in the back of the meeting room at the Palmer Depot, where coffee and sweets are being served during a break in the Potato Growers Conference this morning.

A large sheet pan of cake is being cut and served warm, just out of the oven; a slight almond aroma wafts over the room. It’s potato almond cake – yum!

Just slightly sweet and very moist, it’s flying off the table. Made by Jay Erickson of the Red Beet, he adapted the recipe from his mother’s almond cake recipe and added pureed potatoes from the experimental farm.

I’ll try to get the recipe and post it later.