Mother’s potato cake

Adapted from a recipe in an Oregon cookbook given to me by my friend Rebecca. There’s no explanation given as to why it’s “mother’s” potato cake…

Preheat the oven to 180°C. Peel and dice 1 medium potato and boil in lightly salted water for 15 minutes or until well cooked. Drain, rinse with cold water, and mash thoroughly. Pack 1 cup with the mashed potato and eat the rest while you make the cake. Cream together 2/3 cup sugar and 75g (1/3 cup) butter, then mix in 2 eggs. Having all the ingredients at room temperature helps to prevent curdling. Add the mashed potato, 1/4 cup cocoa powder and 1/4 cup milk, stirring thoroughly. Sift into another bowl 1 cup flour, 1 tsp baking powder, 1 tsp cinnamon, 1 tsp nutmeg and 1/4 tsp salt. Gently blend the wet and dry ingredients, then pour into a greased cake pan and bake for 40 minutes to an hour, until cooked through but still slightly squidgy.

Keeps in an airtight container for a few days. You can also use instant mashed potato.

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Marrow Special: Zucchini Bread

This recipe was given to me by an American friend, hence the name. It’s similar in texture and taste to banana bread. It will make two large loaves, but keeps well and can be frozen.

Sift together 3 cups flour (I used 2 cups spelt and 1 cup wheat), 1 tsp salt, 1 tsp baking soda, 1 tsp baking powder and 3 tsp cinnamon. In a separate bowl beat together 3 eggs, 1 cup oil, 1 1/2 cup sugar and 3 tsp vanilla essence or extract. Grate 2 cups of marrow – if the marrow is particularly large (over 1 kg) gently squeeze out some of the water with your hands. Add the sifted ingredients to the wet ingredients, then stir in the marrow and 1 cup chopped walnuts or pecans until well combined. Transfer into two large greased loaf tins and bake at 170°C for 40-60 minutes or until a knife in the centre comes out clean. Cool in the pan for 20 minutes then transfer to a cooling rack.

The bread goes particularly well with marrow preserve!