Orange Flavoured Potato Cake

Like half of the rest of the country, we’ve been baking a lot during lockdown and trying out new recipes. I’ve always wanted to try out using mashed potato in gluten free baking, so I experimented by mixing and matching various different cake recipes to create a gluten free sheet cake flavoured with zesty orange. You can’t taste the potato flavour at all, and it gives the cake a nice moist and fluffy texture.

Orange Potato CakeIngredients

  • 450g potatoes
  • 4 eggs
  • a pinch of salt
  • 100g light brown soft sugar
  • 100g melted butter
  • zest and juice of 1 orange
  • 100g plain flour*
  • 1 tsp baking powder*
  • 100g ground almonds
  • icing sugar and whipped cream to serve (optional)

* I use gluten free flour and baking powder, but regular is fine too.

Orange Potato CakeDirections

  • Peel, chop and boil the potatoes until tender. You should have approx. 400g of potato after peeling them. Finely mash the potatoes and set aside to cool.
  • Pre-heat the over to 180 C for a regular oven or 160 C for a fan oven.
  • Whisk the eggs, salt and sugar together in a bowl until light and creamy. Then mix in the mashed potato, melted butter and orange juice until well combined.
  • In a separate bowl, sift the flour and baking powder, then mix in the almonds and orange zest until well combined.
  • Add the dry ingredients to the wet ingredients and again mix until well combined.
  • Grease an oven proof dish or deep baking tray (ours is approx. 25cm x 34cm), pour in the cake batter and spread it out evenly.
  • Bake in the oven for 30-40 minutes until it starts to golden on top and an inserted knife comes out clean.
  • Leave the cake to cool and one cooled optionally dust with icing sugar before serving.

Orange Potato CakeNote: This cake comes out quite flat, it’s only a few cm thick, but it’s meant to be like that. It’s still very light and fluffy, with a lovely citrus flavour. It tastes great with whipped cream on the side.

Orange Potato Cake

Orange Flavoured Potato Cake
 
Author:
Ingredients
  • 450g potatoes
  • 4 eggs
  • a pinch of salt
  • 100g light brown soft sugar
  • 100g melted butter
  • zest and juice of 1 orange
  • 100g plain flour*
  • 1 tsp baking powder*
  • 100g ground almonds
  • icing sugar and whipped cream to serve (optional)
  • * I use gluten free flour and baking powder, but regular is fine too.
Instructions
  1. Peel, chop and boil the potatoes until tender. You should have approx. 400g of potato after peeling them. Finely mash the potatoes and set aside to cool.
  2. Pre-heat the over to 180 C for a regular oven or 160 C for a fan oven.
  3. Whisk the eggs, salt and sugar together in a bowl until light and creamy. Then mix in the mashed potato, melted butter and orange juice until well combined.
  4. In a separate bowl, sift the flour and baking powder, then mix in the almonds and orange zest until well combined.
  5. Add the dry ingredients to the wet ingredients and again mix until well combined.
  6. Grease an oven proof dish or deep baking tray (ours is approx. 25cm x 34cm), pour in the cake batter and spread it out evenly.
  7. Bake in the oven for 30-40 minutes until it starts to golden on top and an inserted knife comes out clean.
  8. Leave the cake to cool and one cooled optionally dust with icing sugar before serving.

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