Chocolate and Hazelnut Potato Cake

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Preparation info

  • Serve at Least


    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The presence of potato in this recipe may seem lacking in significance, because of the small amount; nonetheless the result is a moist, dense cake that will serve at least ten people.


  • 3 oz (75 g) purée of potato
  • 8 oz (225 g) butter
  • 14 oz (400 g) sugar
  • 4 eggs
  • 3 oz (75 g) good quality plain chocolate, melted
  • 1 teaspoon cinnamon
  • 1 teaspoon grated orange rind
  • ½ teaspoon nutmeg
  • 10 oz (275 g) plain flour, sifted
  • 1 teaspoon baking powder, sifted
  • 1 tablespoon lemon juice
  • ¼ pint (150 ml) milk
  • 4 oz (110 g) hazelnuts, chopped
  • Whipped cream


Cream the butter and the sugar, add the eggs one at a time and beat well. Beat in the melted chocolate, potato, cinnamon, orange rind and nutmeg.

Mix the flour with the baking powder and the lemon juice with the milk, and then mix alternate spoonfuls of these into the cake mixture. Stir in the nuts.

Put into a greased 9-inch cake tin and cook for about 1¼ hours at gas mark 4/350°F/180°C but watch that the top doesn’t burn and, if necessary, turn down the heat.

Split and fill with whipped cream when cool or put the cream on top with a dusting of grated chocolate.

‘The potato … the Englishman’s Sunday would be a day of mourning if bereft of its presence.’

From The Epicure’s Companion by Edward and Lorna Bunyard, 1937.

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