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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