This recipe is from Nicole Freeman founder of The Kids Kitchen cookery school based in North London.

The idea of baking with mashed potato intrigued me and I have tweaked this recipe over the years after originally finding it in a magazine. It is a great way to use up leftover mashed potato from the night before. I like to weave this recipe into my classes and ask the children to guess the secret ingredient. No one has ever guessed it correctly!

It also makes a great alternative to flour, producing a really moist, buttery tasting cake that is fantastic for those following a gluten-free diet.

Ingredients (Makes 10-12 cakes)

For the cake

200g butter

200g caster sugar

4 eggs

175g ground almonds

250g cooked, mashed potatoes, ideally put through a potato ricer so it’s really smooth

Zest of 4 lemons (keep the juice for the icing)

2 tsp baking powder

For the topping

8 tbsp icing sugar

Juice of 2 lemons

Method

  1. Beat the butter and sugar together with a hand mixer until well combined, then add in the eggs and the rest of the ingredients and beat till smooth. The mixture may look a bit lumpy but don’t panic.
  2. Pour the mixture into silicon muffin tins and bake at 180°C (fan 160°C) for about 25 minutes until a skewer inserted into the middle of the cake comes out clean and the cake is lightly golden. It may need more or less time depending on the size of your tins.
  3. Heat together the lemon juice and icing sugar in a small saucepan until the sugar has dissolved. Carefully spoon over the top of the muffins – don’t worry if it drips down the sides! Alternatively, you can make a lemon glaze by mixing the icing sugar with enough of the lemon juice to form a spreadable paste and then spread this over the top of the cakes. Leave to cool.

 

The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.