Sticky orange potato cake recipe
A weird idea maybe but this is a sweet cake made with potato! It tastes delicious, and is gluten free too. It is sticky, moist and provides a great talking point when people find out it is made from potatoes.
It’s the perfect partner for morning coffee or afternoon tea, and makes a great family pudding, especially with a scoop of ice cream. If you want a healthier option you could substitute the butter for polyunsaturated margarine.
Ingredients
- 350 g Maris Piper potatoes, peeled and quartered
- 200 g butter, softened
- 155 g caster sugar
- 1 tsp vanilla extract
- 4 large eggs
- 175 g ground almonds
- 2 tbsp baking powder
- 2 oranges, finely grated zest and juice
- 1 lemon, finely grated zest and juice
- 3 tbsp granulated sugar
- 12.3 oz Maris Piper potatoes, peeled and quartered
- 7.1 oz butter, softened
- 5.5 oz caster sugar
- 1 tsp vanilla extract
- 4 large eggs
- 6.2 oz ground almonds
- 2 tbsp baking powder
- 2 oranges, finely grated zest and juice
- 1 lemon, finely grated zest and juice
- 3 tbsp granulated sugar
- 12.3 oz Maris Piper potatoes, peeled and quartered
- 7.1 oz butter, softened
- 5.5 oz caster sugar
- 1 tsp vanilla extract
- 4 large eggs
- 6.2 oz ground almonds
- 2 tbsp baking powder
- 2 oranges, finely grated zest and juice
- 1 lemon, finely grated zest and juice
- 3 tbsp granulated sugar
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 70 mins
- Serves: 8
Step-by-step
- Cook the potatoes in a steamer set over boiling water for 15-20 minutes, until tender then press through a potato ricer or mash well, then set aside to cool.
- Pre-heat the oven to 180ºC /fan 160ºC/gas 4 then butter and line a 20cm deep round cake tin.
- Beat together the butter, sugar and vanilla extract until light and creamy. Gradually beat in the eggs, then mix in the ground almonds, baking powder, cooled mashed potatoes, orange and lemon zest. Spoon into the cake tin, smoothing over the surface and baking in the oven for 45-50 minutes.
- While the cake is cooking put the orange juice in a small saucepan and bring to the boil, reducing by half. Cool, then stir in the sugar. When cake is just firm and a skewer inserted into the middle comes out clean.
- Remove from the oven and leave in the tin for 15 minutes then turn out onto a wire rack to cool. Spoon or pour the orange juice mixture over the cake and allow to cool completely before slicing.
Recipe provided by The Potato Council.
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature