APPLE POTATO CAKE
2 large potato cakes (see below) 2 large cooking apples 1 teaspoon cinnamon 1 1/2 teaspoons ground cloves 2 tablespoons butter Lemon curd (see below) Prepare potato cakes recipe. Divide dough into 2 parts. Roll out into 2 large circles. Peel apples and slice thinly. Layer apple slices on 1 circle of dough; cover with other. Pinch edges to seal. On greased griddle, cook slowly over low heat, turning once. When apples are cooked, remove top cake and sprinkle with sugar, cinnamon, ground cloves and butter. Replace top cake and heat 5 minutes longer. Serve with lemon curd and hot tea. Makes 1 cake. LEMON CURD 4 tablespoons unsalted butter 1/2 cup sugar 1/2 cup fresh lemon juice 4 egg yolks 1 tablespoon grated lemon peel In saucepan, combine all ingredients except lemon peel. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle. Cook until mixture coats back of a spoon. Pour into small bowl and stir in lemon peel. Allow to cool. Makes 1/2 cup. POTATO CAKES 1/4 cup butter 6 to 8 ounces white flour 1/2 teaspoon salt 1/2 teaspoon baking powder 3 cups freshly mashed potatoes (with milk) Cut butter into flour until it forms large granules. Add salt and baking powder, mix well. Mix in potatoes. Knead for a few minutes. Roll out onto lightly floured board with floured rolling pin. Cut into 2 rounds. Cook on a dry griddle or skillet until brown on both sides. Makes 2 cakes.