November 13th, 2017
From BEAUTIFUL BUNDTS: 100 RECIPES FOR DELICIOUS CAKES AND MORE, by Julie Anne Hession
Preheat oven to 425°F (220°C)
6-cake mini Bundt pan, sprayed (see tip)
To remove liquid from potatoes, gently squeeze handfuls of grated potatoes over a bowl or sink.
In a large bowl, stir together potatoes, flour, rosemary, eggs, cheese, salt and pepper until ingredients are well blended.
Using your hands, divide mixture among prepared Bundt molds, packing firmly with moist fingers.
Bake in preheated oven for 30 to 40 minutes or until deep golden brown and sizzling. Let cool in pan for 10 minutes, then carefully invert Bundts onto a plate or serving platter. For best results, serve warm soon after baking.
Tips: If needed, use a pastry brush or paper towel to make sure the baking spray gets into the crevices of the Bundt pan so the cakes don’t stick.
Although I prefer to use fresh herbs when cooking, the fresh rosemary in this recipe can be replaced with 11⁄2 tsp (7 mL) dried rosemary.
Using moist fingers to press potato mixture into Bundt molds helps prevent them from sticking to the pan.