INGREDIENTS

INSTRUCTIONS

FOR THE POTATO CAKE MIXTURE
FOR THE APPLE MIXTURE
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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