Potato and Apple Cake

Cáca Prátaí agus Úll

This traditional Irish recipe is more of a pie than a cake. The crust is more biscuit-like than normal pastry and keeps a separate identity from the filling. This will serve six.


  • 1 lb (450 g) potatoes, peeled and boiled
  • 2 oz (50 g) butter
  • 4 oz (110 g) demerara sugar
  • 6 oz (175 g) self-raising flour
  • ½ teaspoon ground ginger
  • 1 lb (450 g) cooking apples
  • 2 oz (50 g) caster sugar
  • 4 oz (110 g) raisins
  • A pinch of cinnamon
  • A few cloves


Make a purée with the potatoes, and while still warm stir in the butter. Add the demerara sugar, flour and ginger to make a dough. Divide the mixture into two portions and roll out one half to fit the bottom of a 9-inch flan dish.

Peel and slice the apples and put them on the pastry with the caster sugar (you may need a little more depending on the tartness of the apples), the raisins, cinnamon and cloves.

Roll out the remaining pastry and cover the top, leaving a slit open. Bake at gas mark 5/375°F/190°C for about 45 minute, watching that the top doesn’t brown too much. If this happens, cover with greaseproof paper.

‘Spent the night pleasantly and quietly eating apples, burning nuts, drinking tea and apple-cake. That is how I finished the Autumn season.’

From the diary of Humphrey O’Sullivan, 31 October 1831.