What do you do when the weather is dreadful, you can’t be tempted outside to shop for groceries and you need to make a dessert?
Well you’ll probably make something with what you already have – and in my case, it didn’t amount to much; a few potatoes, a jar of organic unsweetened apple sauce and a tub of crème fraîche.
The end result is an unusual and surprisingly good cake that’s not too sweet and should be eaten while still warm, with a dollop of buttery-rich crème fraîche (or vanilla ice cream). A rather nostalgic cake for me, as the taste and texture reminds me of the wonderful steamed apple dumplings that Mum used to make.
Best of all, it’s ridiculously easy.
POTATO & APPLE CAKE
1lb (450g) of red-skinned potatoes, peeled and cut into smallish chunks
1 oz (28g) of butter
1 teaspoon of sugar
A pinch of sea salt
4 oz (113g) of plain flour
Approx 3/4 pint (350ml) of unsweetened apple sauce or stewed apple
Cinnamon sugar to serve
Butter a smallish loose-based cake pan and preheat the oven to 350F.
Boil the potatoes in lightly salted water until cooked then drain and mash with the butter.
While the mash is still warm, gradually sift in the flour, sugar and a pinch of salt and beat it with a wooden spoon until you have a stiff dough.
Knead the dough lightly until smooth then divide it in half.
Roll half into a circle to fit the base of the buttered pan. Top with the apple sauce, being careful not to get it too close to the edge.
Roll out the remaining dough into another circle, place on top of the apple and press down the edge carefully. Bake for 50 minutes.
Remove it from the oven, release the springform pan and sprinkle the cake with cinnamon sugar.
Let it sit for a couple of minutes to cool before slicing and serving.