Title: Irish Apple Potato Cake
Categories: Pie
Yield: 1 Servings

2	lg	Potato cakes (see recipe)
2	lg	Cooking apples
1	ts	Cinnamon
1 1/2	ts	Ground cloves
2	tb	Butter
		Lemon curd (see recipe)
POTATO CAKES
1/4	c	Butter
6	oz	Flour; white (to 8 oz)
1/2	ts	Salt
1/2	ts	Baking powder
3	c	Potatoes; mashed with milk
LEMON CURD
4	lg	Eggs
1	pn	Salt
1 3/4	c	Sugar
1/4	c	Butter (real)
2	tb	Lemon peel
1/2	c	Lemon juice, fresh

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.

POTATO CAKES: 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.

For Lemon Curd: Beat eggs in top of double boiler. Stir in remaining ingredients. Cook over simmering water 30 minutes, stirring frequently until thick and smooth. (I do not use a double boiler, but use a low heat and watch closely to prevent burning). When it has thickened, remove from heat. It will thicken more when cooled. Cool, cover and refrigerate. Keeps 2 to 3 weeks in refrigerator. This has become a holiday breakfast tradition for our family and I give small jars of the Lemon Curd as gifts along with the Scone recipe for friends who bake.

From: Mcmanus@maths.Anu.Edu.Au Date: 02-19-94 From: Dorothy Flatman Date: 10 Dec 96 National Cooking Echo Ä

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