Indian Spiced Potato Cake
Makes 1 cake
* 4 large potatoes, peeled and quartered
* 40g butter, softened
* 1 tsp curry powder
* salt and freshly ground black pepper
* 4 spring onions, finely chopped
* 150g (1 cup) roasted cashews, roughly chopped
* 2 tsp lemon zest
* 2 tsp orange zest
* 4 egg whites, stiffly whipped
* Preheat the oven to 180°C. Grease and line a 23cm springform cake tin with greaseproof paper.
* Boil the potatoes in a large pot of salted water until just cooked. Drain well in a colander and mash with the butter and curry powder until smooth.
* Season and set aside to cool.
* Add spring onions, cashews and lemon and orange zest to the cooled mash and mix well.
* Gently fold in the stiffly beaten egg whites.
* Transfer the mixture to the cake tin and bake for 30-40 minutes, until golden.
Curry powder is in fact a British invention. In India, a vast array of spice blends are used, the closest to our Western curry powder being sambar powder.
Curry powders tend to be pretty standard and come in mild, medium and hot versions. It is great as a seasoning to add a little kick to a dish.