Irish Apple Potato Cake

This would be served at tea time and is an imaginative use of two prevalent Irish ingredients.

• 1/4 cup butter
• 6 to 8 ounces white flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 3 cups freshly mashed potatoes (with milk)
• 2 large cooking apples
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoon ground cloves
• 2 tablespoons butter

Lemon Curd

• 4 tablespoons unsalted butter
• 1/2 cup sugar
• 1/2 cup lemon juice
• 4 egg yolks
• 1 tablespoon grated lemon peel

METHOD

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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