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Recipe Name: Apple And Potato Cake (bakestone Recipes) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 8

1 1/2 Pound(s) Floury potatoes
3 Teaspoon(s) Salt
2 Ounce(s) Butter
4 Tablespoon(s) Self-raising flour
2 Apples, peeledcoredchopped
2 Tablespoon(s) Granulated Sugar
3 Tablespoon(s) Softened butter
The potatoes must be hot and floury, but either eating apples or
cooking apples can be used. (Best results with a cooking apple,
though.) -- Boil the peeled potatoes in well-salted water. Drain and
cover with a cloth to "dry in their steam". Sieve or rice into a
warmed mixing bowl, and beat in the fat. Work in sufficient flour to
make the dough manageable, adding salt to taste. Divide the dough in
half and roll or pat into 2 rounds of equal size just over 1/2 inch
thick. Place one round on the warmed bakestone and spread with the
chopped apple. Cover with the other round of dough and pinch the edges
together. -- Bake on the bakestone over a moderate heat until brown
underneath. Turn using the broadest spatula you have, or two spatulas
and a friend. Cook the other side. Remove the cake to a hot serving
dish. Carefully peel up one side of the top of the cake, spread the
apples with the softened butter, and sprinkle them with sugar. Fold
that half down and do the same to the other side. Sprinkle sugar on
top, and serve immediately, with thick cool cream. From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 101
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 26.7mg
Sodium: 873.5mg
Potassium: 3.2mg
Carbohydrates: 3.2g
Fiber: 0g
Sugar: 3.2g
Protein: <1g

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