Vegetable Cakes... whatever next !
National Allotments Week and National Afternoon Tea Week are both running from 9th until 15th August 2021. You would think these events would have nothing in common, however at one of our schools the children have been growing potatoes in their mini allotment and we have been turning the potatoes into lemon drizzle cakes.
Savills Catering work closely with all our operational units, supporting with new initiatives. The most recent being a cooking demonstration from our Executive Development Chef, who was happy to turn the potatoes that the children grew at their school into a delicious lemon drizzle cake.
Here is the recipe we used. We made it nut-free using semolina, but you can use ground almonds or polenta.
200g butter, softened
200g golden caster sugar
175g ground almond (switch for polenta or wheat-free flour to make this recipe nut-free)
250g mashed potato
zest 3 lemons
2 tsp gluten-free baking powder (Supercook does one)
For the drizzle
4 tbsp granulated sugar
juice 1 lemon
STEP 1 Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
STEP 2 Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
If you decide to have a go at cooking this, please send us pictures of you cakes.