Spiced Potato Cake

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.

One of the first published recipes for potatoes appeared in Germany in 1581, in Ein New Kochbuch by Markus Rumpolt. It read: ‘Boil diced potatoes, roast them in bacon fat and simmer the result in milk.’