Pomme Pomme Dessert Cake gluten free option

Method

  • Microwave the jacket potatoes according to the packet instructions. Remove from the bag then cool.
  • Meanwhile, butter an 8”/20cms deep loose bottomed cake tin.
  • When the potatoes have cooled enough to handle peel away the skins then finely grate the flesh.
  • Pre-heat the oven to 160C/ 325F/Fan oven 140C/ Gas mark 3.
  • Sieve the flour the cinnamon and the baking powder into a bowl. Add the caster sugar, the eggs, the almond extract and the melted butter. Beat until combined.
  • Add the cooled grated potato then beat the mixture together for a further minute.
  • Spoon half of the cake mixture into the prepared tin then slice the apples and pile on top in a slight dome shape.
  • Spoon the remaining mixture over the apples making sure the centre is well covered. The mixture will spread in the oven.
  • Sprinkle with the flaked almonds then place in the oven to bake for approx. 75minutes until the top is golden brown and a skewer comes out clean when testing the centre of the cake. Protect with tinfoil if needed for the final 15 minutes.
  • Remove from the oven then cool a little before removing from the tin. Dust with icing sugar and serve with Vanilla Ice Cream or Natural Greek Style yogurt

Ingredients

  • 1 pack of Keogh’s Easy Cook 9 minute Jackets (2 potatoes)
  • 225g/8ozs Self-Raising White flour or for gluten free use Odium’s Tritamyl Gluten Free Self-Raising Flour
  • 1 ½ teaspoons Baking Powder (Doves Farm brand is organic & gluten free)
  • 225g/8ozs caster sugar
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1 teaspoon natural almond extract
  • 150g melted butter
  • 2 Irish Apples peeled and cored
  • 25g flaked almonds

Notes

Try other fruits such as Strawberries, Blackberries Peaches or Pears in this versatile dessert. Whatever is in abundance at the time is always good value.

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