Potato Cake
Poached Rhubarb
4 stalks rhubarb cut into 3 cm pieces
100g sugar
100ml water
50ml Gin (optional)
50ml Grenadine
Place the rhubarb in a baking dish and set oven to 180oc.
Simmer the sugar, water, gin and grenadine until sugar has dissolved. Pour over the rhubarb, cover with parchment and bake until soft – about 20 minutes. Set aside some of the cooking liquor to brush the cake and boil the rest to a syrup.
Potato Cake
200g soft butter
150g castor sugar
4 eggs
350g cold mashed potato
150g self-raising flour
50g ground almonds (or an extra 50g of flour)
¼ teaspoon baking powder
1 teaspoon vanilla extract
Beat the butter and sugar until pale and fluffy.
Add the eggs one at a time with some of the flour to stop curdling.
Add the almonds, baking powder, remaining flour, mashed potato and vanilla and mix to a smooth dough.
Place in a 10 inch cake tin lined with parchment paper and bake for 40 minutes at 180oc or until an inserted skewer comes out clean. Alternatively, place in individual moulds and bake for about 25 minutes.
When the cake is cooked, pierce the top and brush over some of the rhubarb cooking liquid.
Barbecued Strawberries
500g hulled strawberries
Place in a sieve and press into the white hot coals of the barbecue.
Cook for about 2 minutes giving a toss half way.
