Simple Fruit Cake with boiled potatoes (yeah, you heard right)
Batter:
This recipe is for a 20 x 30cm baking tin, but you easily half the amount of ingredients and use a 26cm diameter pan instead.
- 375g boiled potatoes, mashed and cooled
- 250g butter, at room temperature
- 250g caster sugar
- 3 eggs
- 500g plain flour
- pinch of salt
- 1 ½ teaspoons baking powder
- 2 teaspoons vanilla extract
Topping:
- 500g – 700g fresh fruit of your choice, sliced or diced. When you use smaller fruit like blueberries you don’t need to cut them. I prefer strawberries, apples or cherries. But its entirely up to your preferences.
- 150g butter, softened
- 150g caster sugar
- 250g plain flour
- 1 tablespoon lemon juice
- pinch of baking powder
Instructions
- Preheat the oven to 180°C and line your baking tin. Using a hand mixer or a stand mixer cream the softened butter and sugar together until fluffy. Add the eggs until combined and add all the other ingredients using a paddle attachment. Scrape down the sides and bottom of the bowl if needed. That’s about it. Spread your batter evenly onto the tin. It can be sticky, but that’s ok.
- Cut up your fruit as desired and distribute it onto the batter. For the crumble combine butter, sugar, flour, baking powder and lemon juice in a bowl until the crumbles begin to form. Sprinkle the crumble over the fruit and bake the cake for around 40 minutes or until golden. If your not quite sure check with a toothpick if the cake is ready-if it comes out clean it´s done.
- The cake tastes best while still slightly warm. But it holds up quite well when you store it in a container and put it in the fridge.
