Potato and Apple Cake

Cáca Prátaí agus Úll

Preparation info

  • Serve


    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

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.