There are German plum dumpling recipes that use a potato based mix to enclose the plums but this is my first potato cake. With all that mashed potato in it you expect it to be heavy or densely textured. It isn’t! It’s a light sticky cake and it melts in your mouth. Enjoy it at room temperature with a cup of tea (always my preferred option) or warm with ice cream for dessert. Or get the best of both worlds by eating it at room temperature and then warming the leftovers the next day for dessert.
The ground almonds provide texture and the syrup gives a sticky, wet texture. The texture is unusual at first. After my first bite I wasn’t sure if this was the cake for me however, once I got used to the texture I really enjoyed it. I have pondered how best to describe it and struggled; I think the best way is to say that if you don’t like the following then it’s not the cake for you:
- Syrup cakes
- Baklava (the stickiness of it)
- Semolina (the texture)
Using gluten free baking powder will turn this into a gluten free bake.
350g potatoes suitable for mashing – I used maris piper
200g unsalted butter, at room temperature
155g caster sugar
1 teaspoon vanilla extract
175g ground almonds
2 tablespoons (not a typo) baking powder
Zest of two oranges
Juice of two oranges
3 tablespoons caster sugar