Sandtorte – Potato Starch Pound Cake

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Last Updated on September 26, 2020 by Chef Mireille

Sandtorte

Known as Sandtorte in Germany and Hiekkakakku in Finland and Sandkaka in Sweden, this potato starch pound cake has an amazingly light texture that just melts in your mouth!

slice of pound cake

By whichever name you call it, this delicious tea time cake is popular in several countries of Europe. Utilizing potato starch, the cake has an amazing melt in your mouth light texture. However, before we get to this delicious pound cake, do you know the difference between potato flour and potato starch?

What is the difference between potato starch and potato flour?

First of all, let me start off by saying I have seen different variations of this cake – some made with all potato starch or potato flour and some part starch and part all purpose flour. So some versions made with 100% potato starch is a gluten free pound cake. However, that is not the case with my version.

I have asked my German friends, I asked people when I visited Iceland (as I also saw the cake there) and there were varying responses.


by the way, if you’re planning on visiting Iceland, you might want to check out some of my Iceland travel posts – Iceland in October & Viking Food Stories in Iceland.


Even after all of the research I do, I have not been able to find if the original traditional version was made with potato starch or potato flour. Each person says a different thing.

However, since potato starch is a common ingredient used in this part of the world like in Uppakra – Swedish Butter Cookies, I am going to make the educated assumption that the original version was made with potato starch.

Potato Flour

Potato flour is made from whole potatoes. The potatoes are cooked, dried and then ground into a fine flour.

Potato Starch

To make potato starch, the potatoes are crushed and then washed to release the starch. The starch is then dried.

Both potato flour and potato starch are gluten free products.

Substitutions

I have never utilized potato flour, therefore, I cannot tell you if substituting potato flour for potato starch will affect the texture of the cake.

However, you can substitute other starch products like cornstarch, arrowroot or tapioca starch for the potato starch.

This light cake is great to have around when the grazers come around looking for a snack.

Tea time just got better!

Sandtorte LR 1

Are you ready to try this delicious Sandtorte Pound Cake?

Sandtorte LR 2

You won’t be able to stop with just one bite!

Sandtorte LR 3

Except the for the potato starch, all of the other ingredients are basic things you probably already keep supplied at home.

Here’s your shopping list, just in case you have run out of some things.

Shopping List

Suggested Tools

Now you are all set to make Sandtorte – Potato Starch Pound Cake today!

slice of pound cake
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Sandtorte – Potato Starch Pound Cake

This light and simple tea time cake uses potato starch for a melt in your mouth texture.
Prep Time15 mins
Cook Time40 mins
Course: Dessert
Cuisine: Finnish
Servings: 8 people
Calories: 312kcal
Author: Chef Mireille

Ingredients

Instructions

  • Preheat oven to 350 F. Spray a cake pan with non stick spray.
  • In a small bowl, combine flour, potato starch, salt and baking powder.
  • In the bowl of an electric mixer, cream butter and sugar. Add vanilla, zest and Cognac and mix well. Add eggs separately, beating well after each addition.
  • Add flour combination in 3 parts, beating well after each addition.
  • Transfer to prepared baking pan and bake for 30-40 minutes until toothpick inserted comes out clean.
  • Cool before slicing.

Notes

You can substitute other starch products like cornstarch, arrowroot or tapioca starch for the potato starch.

Nutrition

Calories: 312kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 116mg | Sodium: 39mg | Potassium: 189mg | Fiber: 1g | Sugar: 25g | Vitamin A: 512IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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pound cake with text
See also  Spinach Dhokla - Indian Gluten Free Savory Cake

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. sapana

    The Finish pound cake looks so soft and spongy.The name is difficult to pronounce but the cake is so delicious to eat.

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