They say the Irish have a wicked sense of humor. Case in point: this recipe.
Lets see if you can figure out what the ingredients in the following photos ultimately made.
Okay. Let’s stop here a moment. For those of you keeping track, we’ve seen mashed potatoes, egg yolks, grated chocolate and soft-peaked egg whites. Not to mention the almond flour I forgot to photograph.
I swear, this is one of those recipes where someone’s (Irish?) grandmother opened the pantry and decided to add a little of this and a little of that. What’s that you say? Those are the best kinds of recipes? I have to agree.
Behold, the potato cake!
It’s got potatoes but doesn’t taste potatoey. It also has chocolate…but doesn’t taste particularly chocolatey. Huh.
This cake is pretty fantastic with just a dusting of powdered sugar.
Or, assuming this really was someone’s grandmother’s recipe, take it one step further (as my own grandmother would have done). And take some of this:
And add it to some of this:
To make some of this:
Either way, you can’t go wrong even if the recipe has you wondering if its author might have kissed the blarney stone one too many times.
Irish Potato Cake
Original source: Traditional Irish Cookbook; Full and Plenty (1960), Maura Laverty
pilfered and adapted by TMH from www.europeancuisines.com
- 1/2 lb (225g) butter
- 2 1/3 C (450g) granulated sugar
- 4 eggs (separate the whites and yolks, keep both)
- 3 standard squares (90g) baking chocolate
- 5 TBS (50 g) almond flour/ ground almonds
- 1 C (150g) cold mashed potatoes
- 2 1/2 C (300g) cake flour
- 1/2 t cinnamon
- 2 t baking powder
- 1/2 t salt
- 2/3 C (150 ml) milk
- additional flour/cocoa for prepping pan
Preheat oven to 350 degrees
Prepare a bundt or tube pan by buttering and then “flouring”
Grate the chocolate with a fine grater or food processor.
Sift the flour once by itself and a second time with the cinnamon, baking powder and salt. Set aside.
Cream butter with the sugar until light and fluffy. Add in egg yolks one-at-a-time beating well after each. Stir in the grated chocolate and ground almonds. Add in flour alternating with milk beginning and ending with the flour.
In a separate bowl, whip egg whites until stiff but not dry. Fold egg whites into cake batter.
Spoon batter (it will be very thick) into prepared pan and bake for 50 minutes or until an inserted toothpick or skewer comes out clean.
Remove from the oven and allow to rest in the pan for at least 20 minutes. Cool on rack and dust with confectioner’s sugar.
Chocolate Whiskey Icing
- 4 ounces bittersweet chocolate or chocolate chips
- 1/4 C cream
- 1 TBS whiskey (or to taste)
Bring cream to a simmer in a heavy saucepan. Turn off heat and add chocolate. Let sit for 5 minutes. Gently whisk until chocolate is combined. Stir in whiskey.