Seeing as we’re coming into the season of leftovers – not just turkey, but mashed potatoes – I thought I had better share this cake already. Had you ever considered transforming your cold mashed potatoes into a cake? If not, next time you make mashed potatoes, it’s worth making extra – if not for those waffles, for a grain-free cake. I kid you not.
Going grain free is kind of the thing right now, but that wasn’t my intention – I came across this on BBC Good Food while looking for a gluten-free birthday cake for a friend this summer, and made it out of sheer curiosity – how does mashed potatoes + ground almonds = cake? But it does – a dense, moist, lemony cake that totally works. And now that it’s not summer anymore, I want to give it a go with fresh cranberries in place of the blackberries.
Look! Totally a cake. No grains.
Not that there’s anything wrong with grains, of course.. but it’s interesting that it works. Kindly ignore the peaches that were in season when I took this. It seems ridiculous to look at a pile of ripe peach slices with an inch of frost on the window behind my head. (Related: 100 year old houses are drafty.)
And perhaps it’s a welcome reprieve from the seasonal onslaught of pumpkin cakes and gingerbread – not that there’s anything wrong with those, either – I just baked a batch of dark fruitcakes myself today. But lemon is totally wintry, although their sunniness comes across as springy and lemonade stands have gone and made them seem summery, when really citrus is at its best in the winter.
As are cranberries. Just sayin’.
(Grain-free!) Blackberry (or Cranberry) Lemon Cake
adapted from Good Food Magazine, May 2008
3/4 cup butter, at room temperature
1 cup sugar
4 large eggs
175 g ground almonds
1 cup mashed potatoes
finely grated zest of 2 lemons
2 tsp. baking powder
1 cup fresh or frozen blackberries, raspberries or cranberries
Preheat the oven to 350F. Butter a 9-inch round cake pan, and line the bottom with a circle of parchment.
In a large bowl, beat the butter and sugar until light and fluffy, then beat in the eggs one at a time, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder. Gently stir in the berries.
Spread into the pan, smoothing the top, then bake for 40-45 mins or until golden and springy to the touch. Serves 8.