Potato in cake? I originally thought that was just odd, but turns out it’s absolutely delicious – especially when combined with some lovely, fresh plums. This cake is gluten-free, fat-free and only had 75 g of sugar, you’d be crazy not to make it!
I thought of this recipe whilst browsing through my recipe books and stumbled across a Victoria Sponge cake made with potatoes. This caught my interest as I couldn’t imagine how this starchy vegetable would impact the taste of a cake. The plums came in the equation simply because I had some sitting in the kitchen! I immediately thought this could be a winning combination, albeit a bit risky as I had no idea how it would turn out.
Potato Nutritional Info
Officially classed in the ‘starchy vegetable’ food group by Choose My Plate, unfortunately this means that potatoes do not count towards your five a day. This is because potatoes are generally used to replace other starchy food groups such as pasta, rice etc… (as explained on the NHS website).
However, this does not mean that they are not good for you! In fact, when scientists from the USDA (United States Department of Agriculture) tested over 100 potato varieties they found 60 different vitamins and phytochemicals.
Some of the health benefits include lowering blood pressure, improved heart health and protecting against lung and prostate cancer. Take a look at the Vegetables page to find out more about the health benefits of potatoes.
100 g potato (peeled and finely grated)
75 g caster sugar
100 g white rice flour
1 1/2 tsp baking powder
1/2 tsp vanilla extract
1 tsp cinnamon (1/2 for mixture, 1/2 for dusting on top of the cake)
1 – 2 tbsp caster sugar (for dusting on top of the cake)
Preheat the oven to 180ºC and line one 18 cm tin.
Weigh the flour, baking powder, cinnamon and salt and mix together to make sure the baking powder and cinnamon are fully incorporated.
Whisk together the eggs, gradually adding the sugar. This should produce a pale and fluffy mixture. Add the vanilla extract and whisk until fully incorporated.
Peel and grate the potato finely then immediately fold in to the egg mixture.
Gradually sieve in the dry flour mixture to the wet mixture, folding in as you go so you don’t lose the air.
Pour the mixture in to the cake tin and leave to the side for a moment while you prepare the plums. The plums are fantastic in this recipe as they make a natural substitute for the lack of sugar. Cut them up to small slices – it is wise to make them smaller so they do not sink in to the cake as it bakes.
Decorate the cake with the plums however you like, I did a nice little circle pattern. Then all that is left to do is sprinkle over the cinnamon and sugar.
Pop the cake in to the oven and bake for 20 minutes, check after that time, it may need a couple more minutes!
Let me know what you think of the recipe – especially if you bake it!
Happy Baking x