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
Enjoy the fantastic spice of these smooth potatoes fuelled by fiery mustard and chilli, the coconut milk is a cooling compliment to the spice and adds a terrific taste.
Feta & spinach potato rosti with roasted tomatoes
This tasty feta and spinach potato rosti is a perfect for breakfast, lunch or dinner.
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
This mini roast is a fantastic meal option for 2-3 people that is boneless,easy to carve and ready in under an hour. The lamb is covered with a delicious rosemary butter, very simply made with unsalted butter and freshly chopped or dried rosemary leaves. Ideal for a midweek meal.
This campaign was originally produced in the framework of a programme co-financed by the European Union