Potato and Semolina Cake


This potato and semolina cake is the perfect way to use up three large boiled potatoes left over from the day before. A refreshingly moist dessert which, when served chilled, makes for an exceptional treat with your afternoon coffee.

Method:

  1. Peel the potatoes and grate them using a kitchen grater.
  2. Add the semolina, raw cane sugar, butter, custard powder, lemon zest and baking powder, and mix well with a wooden spoon.
  3. Gradually add the milk a little at a time until the batter starts to get fluffy.
  4. Pour into a greased baking tin sprinkled with breadcrumbs.
  5. Place the tin on the middle shelf of an preheated oven at 180°–200°C and bake for 50–60 minutes.
  6. Leave to cool completely.
  7. Carefully cut into two halves and spread with jam and/or vanilla custard.
  8. Serve cold.

Tip: I like to use rosehip jam or plum purée as a spread. You can find the recipe for the vanilla custard powder and the vanilla custard here on my website.