Moravian sugar cake
- September 2015
- Serves 8
- Hands-on time 55, oven time 30 mins, plus 1-1½ hours resting
A yeast-risen, mashed potato- fortifed dough that looks like bread but comes together like a cake – this recipe is wacky, wonderful and pure comfort food.
- 8.4g (4.8g saturated)
- 38g (16g sugars)
Shauna says; Use a handheld electric mixer to mash the potato in the pan, then again for the dough (step 2). You’ll have more mash than you need for the dough; I like to add a little butter and salt to the remainder and call it a baker’s treat.
Having the whisked potato mixture warm when it goes into the dough will help the yeast get on and do its thing.
This cake is best eaten on the day it’s made, but it will keep in an airtight container at room temperature overnight – if you can bear to wait that long.
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