Almond Torte

Beat egg yolks until light and lemon-colored.

Gradually add 1/2 cup sugar, a small amount at a time. Continue beating for approximately 10 minutes.

Add grated almonds, lemon juice, lemon rind and mashed potatoes. Beat until well-blended.

In a separate bowl, beat egg whites until stiff. Gradually add the remaining 1/2 c. sugar.

Continue beating until the egg whites are stiff but not dry.

Fold the stiffly beaten egg whites into the yolk mixture.

Grease a 10-inch tube pan well and dust with potato starch.

Bake at 325 degrees for 45 to 60 minutes. Check with a toothpick for doneness.

Turn cake out of pan after 10 or 15 minutes or cooling time.