Spiced Potato Cake

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This makes a moist rich cake which improves with keeping.


  • 4 oz (110 g) potatoes, cooked and puréed
  • 4 oz (110 g) butter
  • 8 oz (225 g) caster sugar
  • 2 oz (50 g) dark chocolate, melted
  • 2 eggs, well beaten
  • 4 oz (110 g) plain flour
  • 1 level teaspoon baking powder
  • ½ level teaspoon cinnamon
  • 2 pinches ground nutmeg
  • Pinch of salt
  • 4 oz (110 g) almonds, blanched and chopped
  • 4 tablespoons milk


    Prepare a buttered and lined 8-inch (20 cm) square cake tin (approx. size). Cream the butter and sugar and stir in the potatoes. Add the melted chocolate and beat in with the eggs.

    Sift the dry ingredients and stir in with the almonds and milk. Pour the mixture into the cake tin and bake at gas mark 5/375°F/190°C for 12 minutes, then turn down the heat to gas mark 4/350°F/180°C for a further 45–50 minutes. Allow to cool in the tin for 5 minutes before turning out.