This is my second contribution to the Burwell General Store Recipe Swap. And it’s a very, very dusty recipe. Lately I’ve been busy baking for various things, doing shows, keeping sane, and visiting with friends from out of town. So I put this recipe off to the last minute, and when it (obviously) didn’t come out perfectly the first time, I just sorta shrugged and went on with my day. I’m definitely a very dusty person in general right now :)
Not the best way to start out a post on “check out my recipe!”. Keep reading, it all works out in a way, promise. And next month I’ll have more time in my own kitchen to contribute something stellar.
Quick fill-in: Every month CM sends a group of about 30 bloggers / bakers / chefs a recipe from a charming old cookbook and we have to change at least 3 things about it and post our creations on the same day. It is incredible to see the variety that comes from this swap – sweet things made into savory (and vice versa), gluten-free, health-conscious, fully-fatted. Please support the other bloggers (and check out their responses to this swap) by going to Burwell General Store.
Honestly, I wish I had a bit more time with this recipe! The recipe itself is rather simple – mashed potatoes are blended with donut basics and then fried to perfection. But I’ve (a) been extremely busy (b) wanted to keep the donut idea of the recipe intact (c) LOVE making donuts (d) didn’t want to have to fry anything and (e) didn’t want to buy a donut pan.
So I found a recipe for donuts baked in muffin tins from Mrs. Field’s Secrets and hoped for the best in the procedure. Now, mine did not come out as beautifully as the ones in their picture, which were smooth and perfect on top and light enough that they could be filled with jam. And these neither look nor really taste like donuts (though I could see the original recipe working quite well).
But that doesn’t mean these aren’t tasty.
And as they’re made with (primarily) potato flour and contain NO dairy or oil, they’re not half bad for you.
Last year a cooking buddy thrust the term “rustic” on me, and I now place that on most of my creations that are scrumptious but make me laugh when I look at them. These are one such recipe.
I’d suggest serving these as a dinner side as they’re rather savory (they sort of remind me of a cornbread). They’re really dense and chewy, slightly sweet and with a light and crusty top. I had made some peach jam to pipe inside of them but they were so dense I couldn’t pipe it in! So I slathered a bit of lemon curd on and they were even more tasty.
And, these are gluten and dairy FREE! So there.
Here you go. Baked Potato Cakes. Swapped.
- 2 eggs
- 1 cup white sugar
- 3/4 cup potato flour
- 1/4 cup starch (I used tapioca, but arrowroot would work too)
- 1 1/2 cup gluten free flour with xanthan gum
- 1/2 extra tsp xanthan gum
- 1/4 tsp freshly grated nutmeg
- 1 cup unsweetened milk of choice (I used almond milk)
- Preheat oven to 350 degrees. Lightly spray 12 muffin tins with cooking spray.
- Beat eggs in mixer with paddle attachment until slightly frothy.
- Add sugar and beat until smooth.
- Slowly add in milk and beat to combine.
- Add all dry ingredients and beat to combine.
- Fill 2/3 way up in 12 greased muffin tins.
- Bake for 18 minutes or until lightly brown on top.