Monday, 16 April 2012

Lemon Trickle Mash Potato Cake

I have been feeling deflated today.  Low energy, generally short fuzed and run down.  As of this past Thursday I have been sick for 4 weeks.  Not deathly ill the whole time but not well.  I thought earlier this week it was a matter of a couple of days and it would be completely gone, but for maybe a slight cough when Big Daddy announced that he feel like he was fighting something and both kids started up nasty runny noses.  I could feel my body falter, stumble and not have the strength yet to fight something new.  So this morning I wake to the dry mouth sand paper tongue of someone who has been breathing through their mouths for most of the night.  My nose blowing has turned a sickly green again and I give up. I just don't have the where with all to see daily life through knowing that this is temporary and it will be only a matter of time before I will be well again.  I almost feel like I don't remember what feeling good feels like.

I know I am just being dramatic but I am starting to take it all personally.  I don't have the time to be running at 20%......not for WEEKS!  It reeks havoc on every aspect of my life.  Everything is behind, or more behind than usual. Everything gets neglected and I get increasingly angry.  Shitty I know but I HAVE HAD ENOUGH ALREADY!

One thing that tends to happen when I am not on the ball is an enormous amount of food gets wasted which not only drives me crazy but we can't afford.  When I cook I tend to cook for more than one meal at a time.  I already know what I am going to do with the left overs before the meal that has the leftovers to use.  Nothing gets wasted.  All bones from all roasts are saved for soup bones, left over veg goes into these soups, meat scraps become stir catch my drift.  There are also some interesting ways to use left over that I bet you would never think of like the delicious cake I make from left over mash potatoes and the ground up almonds from making almond milk

Left Over Mash Potato Cake
Preheat 350
  • 2/3 cup unsalted butter, softened
  • 2/3 cup sugar
  • 4 eggs
  • 2/3 cup ground almonds
  • 2 tsp baking powder
  • 2/3 cup plain, cold mashed potato
  • Finely grated zest of 3 lemons
  • 2 Lemons, juiced
  • 5 tbsp sugar 
  • 1/2 cup whipping cream, whipped
Butter and line a springform cake tin.  Beat butter and sugar unitl light, pale and fluffy.  Add and beat in eggs one at a time adding a tbsp of ground almonds with each egg.  This stops the mixture from curding.  Add the baking powder and remaining ground almonds.  Fold into the mixture the mash potatoes and lemon zest.  Pour into cake pan and bake 30-40 mins or until knife comes out clean.  If the top is browning too much cover with sheet of parchment.

When finished baking remove from oven and let cool.  When cool, combine the lemon juice and sugar until the sugar is completely dissolved.  With the point end of a knife poke a bunch of holes into the top of the cake but without reaching the bottom of the cake.  Pour the lemon juice and sugar mixture evenly over the top of the cake.  Serve with a dollop of whipped cream.

This is an incredibly dense lemony cake that's not rich or creamy so be generous with the whip cream.  It is a winter cake if that make sense

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