Chocolate and Marmalade Potato Cake

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Marmalade is a subtle addition to chocolate cake, imparting its sharp orange taste to other flavours.


  • 3 oz (75 g) cooked potato, puréed
  • 4 oz (110 g) butter
  • 4 oz (110 g) sugar
  • 3 oz (75 g) self-raising flour
  • 1 tablespoon cocoa
  • A pinch of salt
  • 2 eggs, beaten
  • 2 tablespoons marmalade
  • 2 tablespoons milk


Cream the butter and the sugar and add to the puréed potato. Fold in the sifted flour, cocoa and salt alternately with the beaten eggs. Stir in the marmalade and the milk.

Turn onto a greased and lined sandwich tin and cook for 20 minutes in a moderate oven – gas mark 5/375°F/190°C.

King Philip II of Spain is said to have paid homage to the Pope in Rome with a gift of potato tubers because they bore a resemblance to his name (Pappas).

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