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AS IS THE COOK, SO IS THE
KITCHEN |
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APPLE & POTATO CAKE
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| The potatoes must be hot and floury but either
Brambly apples which go fluffy when cooked or dessert apples
which keep their shape can be used. |
750 g floury potatoes
1 teaspoons salt
50 g butter or margarine
4 tablespoons approx
self raising flour
2-3 apples, peeled, cored & chopped |
1˝lb floury potatoes
1 teaspoon salt
2 oz butter or margarine
4 tablespoons approx
self raising flour
2-3 apples, peeled, cored & chopped |
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To Finish: 2 tablespoons caster sugar
& 2-3 tablespoons softened butter. |
Method
Boil the potatoes in well salted water. Drain and cover with
a clean cloth until dry and fluffy but still very hot.
Sieve through a wire sieve and weigh off 500g / 1lb. Put
the sieved potatoes in a warm mixing bowl and beat in the butter
or margarine.
Work in sufficient sieved flour to make the dough manageable,
adding salt to taste.
Divide the dough in half and pat or roll out into two rounds of
equal size just over ˝" thick.
Place one round on a
warmed and greased bakestone and spread with the chopped apple.
Cover with the other round of dough and pinch the edges
together.
Bake on the bakestone over a moderate heat until
golden brown underneath. Slide a greased base from a cake
tin underneath, turn the cake over and cook on the other side.
When cooked, slide the cake onto a hot serving dish, fold back
one half of the top, sprinkle the apples with sugar and spread
with softened butter. Repeat with the other half of the
cake and serve at once dredged with caster sugar. |
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THE FIRST DISH IS PLEASING TO
ALL |
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NEXT RECIPE
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