Recipe: Courtesy NZ Potatoes | Photography: Brydie Thompson
200 mls flavourless oil (they suggest canola, I would use sunflower)
1 cup caster sugar
1½ cups ground almonds
1 cup mashing potatoes, cooked, mashed and cooled
zest 3 lemons
2 tsp baking powder
Beat oil and sugar until light. Beat the eggs in one at a time.
Fold in the almonds, cold mashed potato, lemon zest and baking powder.
Pour into a lined 20cm round spring form cake tin. Bake at 180°C for 40–45 minutes or until golden, and a skewer inserted into the middle comes out clean.