Potato Cakes: Cut butter into flour until it forms large granules. Add salt and baking powder, mix well. Mix in potatoes. Knead for a few minutes. Roll out onto
lightly floured board with floured rolling pin. Cut into 2 rounds.
Apple-Potato Cake: Divide dough into 2 parts. Roll out
into 2 large circles. Peel and slice apples. Arrange apple
slices on 1 circle of dough. Sprinkle with
sugar, cinnamon, ground cloves and butter. Cover with second dough. Pinch the edges to seal. Cook slowly over low heat, turning
once, about 7 - 10 minutes per side.
Serve with lemon curd.
Lemon Curd: Combine all ingredients except lemon peel in a sauce pan. Stirring with
wooden spoon, cook over lowest heat being careful not to let mixture boil or
yolks curdle. Cook until mixture coats back of a spoon. Pour into small bowl
and stir in lemon peel. Allow to cool. Makes 1/2 cup.
Yield: 1 cake for afternoon tea.
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