Surprising St. Clements Cake

Introduction:

Turn leftover fluffy Blas y Tir Rudolph mashed potatoes into this light, lemony teatime treat. Simple to make and gluten free, this cake is great enjoyed cold alongside with a good cup of tea, or gently warmed with a drizzle of custard.

Ingredients:

• 200 g Butter, softened
• 175 g Golden Caster Sugar
• 4 Large Eggs
• 200 g Ground Almonds
• 250 g Blas y Tir Rudolph Potatoes, mashed
• 2 Lemons, zest of
• 2 Oranges, zest of
• 2 tsp Baking Powder

Method

1. Pre-heat the oven to 180°C/160°F/Gas 4. Grease and line a deep 20cm round cake tin.
2. Cream the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon and orange zest and baking powder.
3. Pour into the tin, level the top, then bake for 50-60 minutes or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 minutes of cooling. Take care as the cake will be quite soft. Place a plate under the wire rack. Garnish with extra zest.

Top Tip

If you have one, use a potato ricer to mash your potatoes; it will give a fantastically light and fine texture to the cake mixture.