Lola Orr bakes this beautiful potato fruit loaf using her locally grown potatoes, proving just how versatile the humble potato can be.
- 1 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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." - Dan Coward
Place 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 24 cm x 10 cm 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.