INGREDIENTS

INSTRUCTIONS

First, make a portion of potato-cake mixture:  Rub the butter into the
flour.  Add the salt and baking powder and mix  well.  Add the potatoes
and knead briefly until the mixture is well  combined.  Divide the
dough into two parts and roll out into two circles on a  well-floured
board, using a floured rolling pin. Use a plate slightly  smaller than
your skillet to trim the circles if necessary.  Peel the apples and
slice them thinly.  Layer them evenly on one  circle of dough.  Cover
with the other circle of dough and pinch the  edges together. Cook
gently in a preheated greased (ideally,  buttered) skillet at medium
heat, turning once to cook the other side  (you may want to use a plate
to help make turning easier). Each side  should take about 15 minutes
to become a moderate toasty brown.  When the apples are cooked through,
carefully lift back the top of  the cake and sprinkle with sugar,
cloves and cinnamon.  Add a large  pat of butter.  Replace the top of
the cake and leave on the heat for another 5  minutes to allow the
sugar, butter and cinnamon to melt together.  If  desired, spread the
top of the cake thinly with marmalade or apple  jelly and put the pan
briefly under the broiler to melt and glaze the  cake. Serve cut in
wedges, and eat very hot with cream or a rich  pouring custard.
(adapted from a recipe in MODERN AND TRADITIONAL IRISH COOKING, Ethel
Minogue, New Burlington Books, 1988:  ISBN 1-85348-103-3.  Shared by
Diane Duane [http://www.ibmpcug.co.uk/~owls/european_cuisines.html])
Posted to CHILE-HEADS DIGEST V4 #217 by Peter Morwood & Diane Duane
<owlsprng@iol.ie> on Nov 27, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 276
Calories From Fat: 155
Total Fat: 17.6g
Cholesterol: 45.8mg
Sodium: 355.2mg
Potassium: 107mg
Carbohydrates: 28.1g
Fiber: 2.6g
Sugar: 7.3g
Protein: 2.8g