One sad jacket potato cake

One sad jacket potato cake

Aren’t jacket potatoes great?  My life, in all seriousness and smallness, was changed when my ex’s mum stared at my gormless face as she pulled teeny, tiny jacket potatoes out of the oven.  “It’s a way of cooking, not a size” she tutted.  What a revelation: now jacket potatoes could be part of my meal, not the backbone to carry beans and cheese/cheese and sweetcorn/tuna mayo.  Though I love these, maybe a little too much – but now I could have jacket potatoes more often.

 

With lucky timing for comfort food padding as we all contend with the Beast from the East, let’s get using up our jacket potatoes that might be sitting around, needing some love.  There’s got to be more ideas that a bubble or a hash, love them as I do… well, time for some StorrCupboard magic.

 

(Note: this Rachel Roddy pizza is a brilliant vessel for a solitary spud.  It does, I think, need a fresh pizza base, so I didn’t post it as an option that everyone would try.  And I pointed you guys to a pizza last week. So consider this a double carb bonus  … Also: the mixed root veg cakes from a few weeks back are traditionally plain potato cakes, and would work well, too).

So, I know that this isn’t super quick but we are talking potatoes here. So, this is relative…

Bahahaaaa I haven’t told my kids there’s mash potato in their cake!  Think carrot cake: that’s not weird is it?  And a drizzle cake is *supposed* to be dense, zingy and this one certainly is.

 

This recipe calls for mash, but that’s not essential – just mash up your leftover jackets.  I didn’t have quite enough potato, so added some extra flour, and it just fine (I don’t need cake to be gluten free, but some GF flour would be fine, too).

 

I had one blood orange, one lemon and two limes in the fridge, so that’s why my cake is a pretty pink colour.  And tastes great.

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Leftover yoghurt cake

Leftover yoghurt cake

I first came across this recipe years back and have gone back to it time and time again. It’s a classic French recipe;  simple and tasty. It’s said to be one the first recipes that French children make, because of its simplicity.  So, if you’re new to baking, give it a try.  The flavour of the yoghurt will come through a little, but not like “Oh gawd this is a strawberry cake!”, more, “Did you try something different?  Is there a little bit of different sugar?” type of different.
You can easily double up if you’ve got 2 pots; if you’ve got 2 flavours in the fridge and they’re similar, go for it.  So, raspberry and strawberry: yes.  Apricot and peach: yes.  Blackcurrant and peach: no, too different.
If you’re new to baking this is a great cake to start with: there’s no butter to soften, and it’s quite quick.  The blueberries are optional but I think work well.
There isn’t much baking powder in this because the acid in the yoghurt mixes with the bicarbonate of soda to create the rise.Like a muffin, be careful to mix the cake *gently*, to keep the texture soft.
This cake is a breakfast option Chez Storr.  My feeling is that, as long as it’s healthier than a bowl of Frosties, you can have it.  So it was cake for brekkie this morning (with the smoothie, yes!).

Yoghurt Cake

Ingredients

185g plain flour 1tsp baking powder 1/2 tsp bicarbonate of soda Pinch salt 1 egg 85g caster OR light brown sugar 75ml sunflower oil 1 pot yoghurt (mine are 120g pots) 1tsp vanilla essence

Optional: 100g blueberries, fresh or defrosted

Tools

Scales
Two large mixing bowls
Measuring jug
7 inch cake tin
Fork
Balloon
Whisk
Greaseproof paper
Scissors
Teaspoon
Wire cooling rack

Optional/Helpful

Electric whisk/stand mixer Measuring spoons

Time

10m prep 25m cook 30-40 baking

Level

Simple if you bake
A good starter if you’re new to baking

Prep

Line the bottom of your cake tin with greaseproof paper
Turn the oven to 180C

Method

Whisk/sift together the flour, baking powder, bicarb and salt into a large bowl and set aside

In a smaller bowl, whisk together the oil. egg and sugar.  Using an electric or stand mixer, you’ll want to keep going for about 2 minutes until the mixture is really creamy.  With a balloon whisk, it’s around 6 minutes/arm hanging off.

Add the yoghurt the the wet mixture and whisk until combined.

Pour the wet mixture into the dry.

Using the balloon whisk, GENTLY stir the wet mixture into the dry.

If using, add blueberries when the mixture is just ready.

Pour into the lined tin and place in the oven.

Check at 30m.  The cake is done when well risen, beautifully brown and a cake tester/skewer comes out clean.

Leave to sit on a wire rack for 10m in its tin before removing.

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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