For us, food always has a story behind it.
We picked these potatoes from my parents green house. Over the years they are grown everything from passion fruit, tomatoes, strawberries, puha and at the moment, potatoes.
My Dad is the master of using everything he grows and utilising it in chutneys, pickles, fruit stewing, and even liqueurs.
He has also suffered from cancer and now tries to mitigate the issues caused by his health issues by going gluten free whenever he can, so this recipe is inspired by him.
- 200ml Oil (you can use Olive if that is all you have, it just gives a stronger taste)
- 1 cup of caster sugar
- 4 eggs
- 1 cup of almond meal (gluten free option) or 1 cup of standard flour
- 1 and a half cups of mashed potato, boiled and mashed (cooled a little)
- 4 lemons zested and the juice from the lemons
- 2tsp Baking powder
- 1/2 cup of desiccated coconut
- Pre-heat oven to 180C. Grease and line a 20cm cake tin.
- First, peel, wash, boil and then mash up the potato really good (you don’t want big chunks like our first attempt). Leave to cool.
- Beat oil and sugar until light, then gradually add the eggs one at a time, beating after each addition.
- Fold in the almond meal of plain flour, cold mashed potato, lemon zest, juice, coconut and baking powder. Pour into the tin and level the top.
- Bake for 40-45 minutes or until golden and a skewer inserted into the middle comes out clean.
- Once cooked, let cool for 10 or so minutes, while this is happening add to a pot 2 juice of lemons and 4Tbsp of sugar, bring to a light boil for your glaze.
- Dribble over cake and try not to eat it all at once!