Simple Potato Cake Recipe | Potato Sweet
A traditional soft and moist cake recipe with mashed potatoes, sooji, butter and fresh coconut.
Ingredients
- ½ Kg Potatoes (4 medium) - Boiled, peeled & mashed
- ¼ Kg Butter/Ghee (clarified butter)
- ¼ Kg Rava/Semolina/Sooji
- 400 to 450 grams Sugar (I used 400 grams)
- 1 Whole Fresh coconut coarsely ground (approx 2 cups)
- 4 Eggs
- 1 tsp Baking powder
- ½ tsp Salt, if using unsalted butter or ghee
Instructions
- Start by pre-heating the oven for 10 minutes at 170 deg C and line a baking tin.
- Butter and line a 9 inches round baking tin with parchment paper. Then in a deep bowl cream butter/ghee and sugar for at least 5 minutes until it turns light and creamy.
- Next, break the 4 eggs and use them one at a time. Mix on a low speed after you add each egg in the butter and sugar until you use all the eggs. Sc
- Add in the mashed potatoes and mix at a low speed with the electric beater or use your spatula. Also, add sooji/semolina and coarsely grated coconut.
- Add the vanilla essence and baking powder and mix gently.
- Grease a round 9-inch cake tin and pour in the cake batter.
- Bake the potato cake at 170 degrees C for approximately 1 hour or until the skewer inserted comes out clean.
- After 10 minutes remove the cake from the baking tin and cool it on a rack.
Notes
- Use a 9 inches round baking tin. I used a square tin as I did not have a round one.
- Adjust butter and sugar to suit your taste.
- Baking time will depend on your oven.
- Reduce the number of potatoes, if you need to.