Cook the potatoes in a steamer set over boiling water for 15-20 minutes, until tender then press through a potato ricer or mash well, then set aside to cool.
Preheat the oven to 180ºC /fan-assisted 160ºC/Gas Mark 4, then butter and line a 20cm deep round cake tin.
Beat together the butter, sugar and vanilla extract until light and creamy. Gradually beat in the eggs, then mix in the ground almonds, baking powder, cooled mashed potatoes, orange and lemon zest. Spoon into the cake tin, smoothing over the surface and baking in the oven for 45-50 minutes.
While the cake is cooking put the orange juice in a small saucepan and bring to the boil, reducing by half. Cool, then stir in the sugar. When cake is just firm and a skewer inserted into the middle comes out clean.
Remove from the oven and leave in the tin for 15 minutes then turn out onto a wire rack to cool. Spoon or pour the orange juice mixture over the cake and allow to cool completely before slicing.
350g Maris Piper potatoes, peeled and quartered
200g butter, softened
155g caster sugar
1 tsp vanilla extract
4 large eggs
175g ground almonds
2 tbsp baking powder
Finely grated zest and juice of 2 oranges
Finely grated zest of 1 lemon
3 tbsp granulated sugar
This dish is a great recipe for those looking for an easy and healthy dinner to make. The added lime helps give this dish a fresh kick!
Your eyes aren't deceiving you, this a unique potato cake recipe highlighted with zesty orange and featuring a sweet, soft base.
This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish. Then simply add some chicken and a few spices.
This recipe is great for getting through the sprouts at Christmas - the added blue cheese adds a different dimension. Try throughout the year with other leftover vegetables.
This campaign was originally produced in the framework of a programme co-financed by the European Union