A cake with mashed potato!?! Believe it! We shared this little beauty at the NZ Guild of Food Writers May Market Day.
This cake is moist and moreish with a slight crunch from the sugar crust. And if you weren’t told you would never guess it’s loaded with spuds!

The perfect way to use up leftover MASHED POTATOES and the addition of ground almonds mean it is also GLUTEN FREE.

The NZ Food Writers loved it so much we are sharing the recipe and we reckon you’ll love it too…

Lemon Drizzle Mash Cake

200g butter, softened

200g caster sugar

4 eggs

175g ground almonds

250g mashed potatoes

zest 3 lemons

2 tsp baking powder 

For the drizzle

4 tbsp white sugar

juice 1 lemon

Heat oven to 180 degrees C.

Butter and line a deep, 20cm round cake tin.

Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition.

Fold in the almonds, cold mashed potato, lemon zest and baking powder.

Tip into the tin, level the top, then bake for 35-40 mins or until golden and a skewer comes out clean.

Cool for 10 minutes, then turn out onto a wire rack.

Mix the sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides.

Let the cake cool completely before slicing.

There is no doubt about it New Zealanders are avid potato-lovers. Kiwi Chefs know that by including potato dishes on their menu, means happy customers. Chef Simon Green, from The Sebel Trinity Wharf in Tauranga took a few moments out of his busy schedule to share his favourite potato recipe and stories with us.

After 25 years working as a Chef, Simon has been Executive Chef at The Halo Restaurant at The Sebel Trinity Wharf in Tauranga for the last 18 months. His fondest potato memories were as a little boy enjoying Potato, ham and cheese croquettes hand made by his mum. Despite being a well-acclaimed Chef, he is still your typical kiwi, and loves to eat Fish and Chips from paper on Mount Maunganui Beach while watching the sun go down.

We agree with Simon that it is potatoes versatility that makes them so great. “They can be cooked virtually any way, and with so many different varieties.” Says Simon. He knows how important they are to have on a menu, due to being the most versatile of all the starch/carbohydrate ingredients. The Gratin Dauphinois is the most popular potato dish served at The Halo Restaurant, and is served with the Eye and Scotch Fillet Steaks. This specialty dish comes from the Dauphine region of France and consists of thinly sliced potatoes layered in a baking dish with cream/milk and a flavoursome cheese.

Simon has kindly shared the recipe for this delicious Potato Rosti which features on his Halo menu and in the image below. But he also has a handy-tip to share with us about preparing potatoes at home in the kitchen. “Thicken soups with diced potato not flour to keep them light and keep the flavour”.

We know that spuds are satisfying, value for money and full of nutrients, they even get the tick of approval from professionals! So no matter who you are and where you cook there is always a place for potatoes on your plate!

Chef Paul Robinson, School of Food & Hospitality Christchurch Polytechnic Institute of Technology

I would like to give some feedback on the fabulous editorial piece in Fresh Inspiration based around the very successful Vegetable Forum. (Make sure you download your copy Fresh Inspiration ) Great visuals with all the chef tutors who attended and awesome information which included the vegetable forum lunch at Bracu.

This was such an awesome experience for all concerned. Such a very well organised day which provided all the visiting chefs, chef tutors and CPIT Toque d’Or Cookery students a great first hand learning experience and an inspired look  into the  growing of quality New Zealand vegetable produce.

The produce in this prolific area is indeed first class. The passion shared by  great people like Howe Young for the local growers and Shane Balle from Balle Bros in Pukekohe is surely what it is all about. Especially for the large number of modern chefs who now want to know where their food is grown.

As a chef tutor I am lucky enough work along side a passionate group of training professionals here at the Christchurch Poytechnic Institute of Technology, and we are incorporating some of our fine Quality NZ vegetable produce into our new Diploma in Professional Cookery (level 5)

Balle Bros grow an impressive range of seasonal potatoes and quality onions, so to remember our visit I have followed up with a modern reconstruction of one of the most flavoursome of many classic potato dishes.

“Pomme Berrichonne “can be found in the first edition of “Le Repertoire de la Cuisine ” a world renowned classic used by cooking professionals and food experts alike. (more…)