Potato Apple Cake

Potato Apple Cake

Metric Ingredient Imperial 4 red potatoes, peeled & cubed 4 30 ml butter 2 tbsp 15 ml sugar 1 tbsp 1 ml ground ginger 1/4 tsp 175 ml all purpose flour 3/4 cup 4 tart apples, peeled, cored & sliced 4 30 ml butter 2 tbsp 125 ml brown sugar, firmly packed 1/2 cup

Cook potatoes in boiling water until tender, approximately 12 to 15 minutes. Drain and mash. Add butter, sugar and ginger, mix well. Stir in flour to make a soft dough. On a lightly floured board, form dough into a ball and divide in half. Roll half into a 8 inch (20 cm) diameter circle and fit into lightly greased pie plate. Arrange apple slices by overlapping them. Moisten the edges with cold water. Roll out remaining dough and place on top of the apples. Press the edges together. With a sharp knife, make slits to allow stem to escape. Bake in preheated 425 F (220 C) oven until crust is brown, approximately 25 to 30 minutes. Remove from oven. Cut a 2 inch (5 cm) circle in top pastry to make a lid. Remove lid carefully, add butter and brown sugar, replace lid. Return to the oven and continue baking until butter and sugar melt, about 5 minutes. Slice and serve immediately, with whipped cream or ice cream. Serves 8

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