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.
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
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
‘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.
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