Jo Pratt's Sticky Orange Potato Cake Recipe

Jo Pratt's Sticky Orange Potato Cake Recipe
Prep in Prep in:
20 mins
Cook in Cook in:
60 mins
Serves Serves:
Makes a 20cm cake
Per Serving %RI

Method

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.

Preheat the oven to 180ºC /fan-assisted 160ºC/Gas Mark 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.

Ingredients

350g Maris Piper potatoes, peeled and quartered

200g butter, softened

155g caster sugar

1 tsp vanilla extract

4 large eggs

175g ground almonds

2 tbsp baking powder

Finely grated zest and juice of 2 oranges

Finely grated zest of 1 lemon

3 tbsp granulated sugar

350g Maris Piper potatoes, peeled and quartered 200g butter, softened 155g caster sugar 1 tsp vanilla extract 4 large eggs 175g ground almonds 2 tbsp baking powder Finely grated zest and juice of 2 oranges Finely grated zest of 1 lemon 3 tbsp granulated sugar

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