COOKING COMPANION


MASHED POTATO SPONGE CAKE


Leftover mash gets a makeover with this light, ultra-moist sponge cake. Serves 12


FOR THE CAKE 125g unsalted butter, softened 200g caster sugar 200g plain flour 1 tsp baking powder 125g ground almonds 150g mashed potato 3 large eggs 2 tsp vanilla bean paste Flaked almonds, to sprinkle


FOR THE CHOCOLATE GANACHE 100g dark chocolate, chopped 100ml double cream


1 Heat the oven to 180C/gas 4. Grease and flour a 25cm/10inch fluted ring cake pan or similar.


2 Whisk all the cake ingredients together until smooth, then pour the mixture into the prepared pan. Level the


top with a palette knife and bake for 30–35 mins, or until a skewer inserted in the middle comes out clean.


3 Leave the cake to cool in the pan for 10 mins, then turn it out on a wire rack to cool completely.


4 Once cold, make the chocolate ganache icing. Put the chopped chocolate in a heatproof bowl. Heat the cream in a saucepan until it just comes to the boil.


5 Take the pan off the heat and pour the hot cream over the chocolate. Leave to stand for 1 min, before whisking until the chocolate has completely melted and you are left with a glossy sauce.


6 Leave to cool to room temperature, then drizzle over the top of the cake. Sprinkle with flaked almonds to finish.


Too Good To Waste: Making Magic Out of Forgotten Food by Victoria Glass, published by Nourish Books


KITCHENS & FURNITURE HANDCRAFTED IN SOMERSET


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WWW.WRIGGLEVALLEYBREWERY.CO.UK TEL: 01963 363343 or 07952 198777 email: chris@wrigglevalleybrewery.co.uk


Te Old Yard, Logge Farm, West Street, South Petherton TA13 5DJ T: 01460 241261 | www.eternalkitchens.co.uk


66 | THE WEST COUNTRY FOODLOVER


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