potato and apple cakerating:
I do admit that I find potato an unlikely addition for cakes, but on the other hand potato flour is often used in Europe so why should it be any different here? Certainly, once I began looking into the use of potato in cakes I realised that whilst not common, it was an ingredient that was used and after all it is not that much different to adding carrots, which are now so acceptable. This Potato Apple Cake is excellent and well worth experimenting to quell such prejudices.
225g / 8oz self raising flour
115g / 4oz cooked and mashed potato
½ teaspoon mixed spice
2 large cooking apples
150g / 5oz butter
2 eggs, lightly beaten
115g / 4oz soft brown sugar
Little milk if necessary
Preheat the oven to 180°C / 350°F / Gas Mark 4.
Sift the flour and spice into a bowl and rub in the butter until it forms the texture of fine bread crumbs.
Stir in the sugar and the potatoes.
Peel and core the apples and dice them into small pieces, stir into the flour mixture, finally adding the eggs and mixing to a soft dough. Add a little milk if necessary.
Spoon into a greased and lined 900g / 2lb loaf tin and bake in the centre of the oven for approximately 1 ¼ hours or until well risen and a skewer inserted into the centre comes out cleanly.
Remove from the oven and turn out gently onto a wire rack