Lola Orr’s potato tea loaf recipe
- Cuisine: Modern Australian
- Prep Time: 15 min(s)
- Cook Time: 30 min(s)
- Makes 1 loaf
Lola Orr bakes this beautiful potato fruit loaf using her locally grown potatoes, proving just how versatile the humble potato can be.
Drink match Stone Pine Distillery Choca-Mocha Iced Coffee, Bathurst, NSW
You could quite happily enjoy this beautiful bread and butter with a hot cup of tea, but where’s the fun in that? Cater to your sweet tooth by sprinkling over some icing sugar and pairing it up with a creative mid-afternoon iced coffee cocktail. Bathurst’s Stone Pine Distillery has infused its own vodka with coffee beans to produce a coffee liqueur. Add some ice, milk and turn afternoon tea into something altogether more sinful.
Ingredients1 cup mashed potatoes
1 cup granulated sugar
1 cup raisins
2 cups self-raising flour
2 lemons, zested
Pinch of salt flakes
1 cup milk
PreparationPlace the potatoes, sugar and raisins in a large bowl and mix together.
Sift the flour and add to the mixture, along with the lemon zest and salt.
Add the milk and combine all the ingredients thoroughly with a spatula.
Line a 24cm x 10cm loaf tin with baking paper. Pour in the mixture and bake in a 170°C oven for approximately 25-30 minutes, or until cooked. A skewer inserted in the centre should come out clean.
Serve warm or cold. Sprinkle with icing sugar or leave plain and eat with butter.
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Over crowding the deep fryer
Do not over crowd your deep fryer. The fried food must have bubbling hot oil all the way around it for it to cook evenly and quickly. If you put too many ingredients in the deep fryer at once it will reduce the temperature of the oil resulting in a soggy mess.
A Middle Eastern essence used to flavour drinks and sweets. Found in any Middle Eastern grocery store.