Potato is one of my main food groups. A friend once joked (or commented, it’s fairly true) that basically all I eat is either potato or chocolate. So I suppose it was inevitable that I was going to make this cake as soon as I found out it existed. I’ve made cakes with other vegetables before (carrot, beetroot, courgette), but never potato. It was great.
It doesn’t taste of potato, but the potato adds additional moistness to the cake, similar to carrot cake. I baked this in a bundt tin because I thought it would look nice that way (until it almost got stuck in the tin, and then it seemed it might not look that nice), but you can bake it any shape really. The other thing is the spices that go into it. I’ve left the recipe as it was (see below), and you are reading it right, it does say a tablespoon of cinnamon. I live with someone who would never say no to a tablespoon of cinnamon, but it seemed excessive, so I think I did about 1.5 tsp of cinnamon, a good grating of nutmeg, and I swapped the cloves out for ginger (again 1.5 tsp) because I am clove-averse. You could taste there were spices in it, but it wasn’t overwhelming, which I liked, but if you like more spices, go wild.
In Brexit news, the Labour membership have just voted in favour of a second referendum, although John McDonnell doesn’t want remain as an option in case it brings UKIP back, because obviously that’s the worst thing that could happen here. The EU are impatient now, and they want the UK to make decisions, and we aren’t doing that. The issue with the Irish border is something the EU want to be resolved in the next couple of months, and that doesn’t look likely. I came across the video below, which talks about the impacts of the uncertainty around the Irish border. It is powerful, and beautifully shot too.
325g (approx. 1 large potato) hot, riced potato
2 tsp baking powder
1 tbsp ground cinnamon
3/4 tbsp ground cloves
1 tbsp nutmeg
100g unsweetened baking chocolate, melted
100g dark chocolate
320g icing sugar
100g butter, softened
2 tsp vanilla
1. Preheat the oven to 180C. In a large mixer, cream butter and sugar together until fluffy. Add eggs and beat well.
2. Add hot, riced potatoes (if you don’t have a ricer, push potatoes through a sieve), then add flour, baking powder, spices, milk, and melted chocolate beating well until light and fluffy. Stir in chopped nuts.
3. Pour batter into a greased Bundt tin, and bake for 45-50 minutes or until a toothpick inserted in middle comes out clean (in a non-Bundt tin take about 10 mins off the cooking time). Remove from oven and cool on wire rack.
4. Melt the chocolate in a pan. Stir until chocolate is completely melted. Cool for 5 minutes, then add sugar, butter and vanilla. Gradually add milk, beating constantly with mixer on low speed until well blended.