Apple & Potato Cake
Submitted by stricia
Traditional griddle-cooked potato cake stuffed with sweetened apples and butter for a unique British dessert served warm with thick cream and sugar.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 hrsThis old-fashioned British treat uses mashed potatoes as the base for a tender griddle cake with a surprise apple filling.
Hot floury potatoes get riced and mixed with just enough flour to form workable dough, then pressed into rounds on a bakestone or heavy skillet.
Chopped apples hide between the layers, getting steamed and sweetened as the cake cooks golden on both sides.
The theatrical finish involves peeling back the top layer while still hot, spreading with butter and sugar before serving with cold cream.
Pro Tips
- Use floury potatoes: Russets or Yukon Golds create light, fluffy texture; waxy potatoes make it gummy
- Work while hot: Potatoes must be hot when mixing or the dough won’t come together properly
- Moderate heat matters: Too hot burns the outside before cooking through; medium heat is perfect
- Two spatulas for turning: This is delicate; recruit help or use two wide spatulas for the flip
Variations
- Add cinnamon or nutmeg to the apples for spiced warmth
- Use pears instead of apples for milder sweetness
- Serve with vanilla ice cream instead of cream for modern twist
Ingredients
Directions
The potatoes must be hot and floury, but either eating apples or cooking apples can be used.
Boil the peeled potatoes in well-salted water.
Drain and cover with a cloth to dry in their steam.
Sieve or rice into a warmed mixing bowl, and beat in the fat.
Work in sufficient flour to make the dough manageable, adding salt to taste.
Divide the dough in half and roll or pat into 2 rounds of equal size just over ½ inch thick.
Place one round on the warmed bakestone and spread with the chopped apple.
Cover with the other round of dough and pinch the edges together.
Bake on the bakestone over a moderate heat until brown underneath.
Turn using the broadest spatula you have, or two spatulas and a friend.
Cook the other side.
Remove the cake to a hot serving dish.
Carefully peel up one side of the top of the cake, spread the apples with the softened butter, and sprinkle them with sugar.
Fold that half down and do the same to the other side.
Sprinkle sugar on top, and serve immediately, with thick cool cream.
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