This recipe is made from leftover cold mashed potato, which sounds a little crazy, but is in fact delicious. The sugar topping adds a lovely crunch when you cut into it.
Moravian sugar cake
(Recipe from Delicious Magazine)
45g unsalted butter – 20p
110g of leftover mashed potato – FREE
190g plain flour, plus extra to dust – 10p
7g fast-action dried yeast – 14p
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
40g Light Brown Soft sugar – 20p
1 1/2 teaspoon finely grated orange zest – 30p
1 large egg – 20p
1 teaspoon vanilla extract
These prices are an estimate and total £1.14
Lightly grease a 20cm diameter cake tin with butter.
Put the mashed potato into a small bowl, then add a tablespoon of boiled water and whisk until smooth
In a medium bowl, mix together the flour, yeast, cinnamon, nutmeg and salt.
In another large bowl, beat together the butter, sugar and orange zest with an electric mixer for 2 minutes or until creamy.
Add the egg and beat until smooth then beat in the vanilla extract.
Turn the mixer speed to low, then add the flour mixture and the whisked potato mixture a spoonful at a time ending with the flour.
When the dough is smooth and combined, lightly dust a work surface with plain flour. Scrape out the dough onto the work surface. Flour your hands and knead the dough several times, it will still look a bit shaggy.
Drop the dough into the prepared cake tin and press it into an even layer with your fingers. Cover the cake tin with cling film, then set aside in a warm place for 1 hour to 1 hour 30 minutes or until the dough has doubled in volume.
Heat the oven to 180°C or Gas mark 4.
To make the topping, in a small bowl, fork together the brown sugar, cinnamon and orange zest with a pinch of fine salt.
Dip a finger in some plain flour, then poke 12-15 holes all over the surface of the dough, about 3cm apart, burrowing all the way to the bottom of the tin.
Swirl the tips of your fingers around in the dough to encourage the holes to stretch a bit and stay open. Fill each hole with a few pinches of the sugar mixture. Scatter the rest of sugar topping over the surface of the dough.
Put the tin on the middle oven rack and bake for 30 minutes or until the cake is puffed and golden and a skewer pushed in comes out clean.
Cool in the tin on a wire rack before turning out onto a platter or cake stand and serving.
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