I’ve never understood the fuss about St Patrick’s Day. I’m all for a knees-up, but Guinness-supping and River-dancing leaves me cold (especially when it’s done by people who are about as Irish as I am). However, I’ll take any excuse to make a cake and this one – which contains potato and a good slug of Irish cream liqueur – fits the bill nicely.
Chocolate Potato Cake With Irish Cream Icing
This is the sort of cake that Mrs Doyle would go into rhapsodies about. It’s light, luscious and gluten-free – and no one will believe you when you tell them it’s got potato in it. Give it a light dusting of icing sugar before serving or you can really push the boat out and smother it in Irish liqueur-laced cream cheese icing. If time is short, just make yourself a bowl of the icing and lie on the sofa, channelling Father Jack.
200g unsalted butter, softened
200g caster sugar
1 tsp whiskey (or vanilla extract)
4 eggs, at room temperature
120g ground almonds
30g cocoa, sifted
2 tsp baking powder
1/4 tsp salt
200g mashed potato (1 large potato, approximately)
Irish Cream Icing
150g cream cheese, at room temperature
50g butter, at room temperature
60ml Bailey’s Irish Cream
4 Tbsp icing sugar
Heat the oven to 175C and grease and line a 23cm ring tin.
Cream the butter and sugar together until light and fluffy, then beat in the vanilla. Add the eggs, one at a time, while continuing to beat. Add a spoonful of the ground almonds along with each egg – this will help prevent curdling. When all the eggs have been added, fold through the remaining ground almonds, cocoa, baking powder and mashed potato until combined.
Pour into the prepared tin and bake for 45-50 minutes, until a skewer comes out cleanly. Leave in the tin for 10 minutes, then turn out to a rack to cool.
To make the Irish Cream icing, put the cream cheese, butter, Irish cream and icing sugar in a small bowl (or in the mini bowl of a food processor) and beat or whizz until smooth. Dollop generously on the cold cake.
Have a great weekend, everyone. I’ll leave you with this classic taste of Father Ted…