serves: 12
calories per serving: 480
fat per serving: 25g

Ingredients:

·         150g potato (peeled weight), cut into chunks

·         175g butter, softened

·         175g caster sugar

·         3 medium eggs

·         60g dark chocolate, melted

·         175g self-raising flour

·         45g cocoa

·         1 teaspoon baking powder

·         3 tablespoons milk

·         for the filling/topping:

·         90g butter, softened

·         250g icing sugar

·         100g natural vanilla white chocolate

·         1 tablespoon Bailey’s Irish Cream Liquer

for the shamrocks:

·         45g dark chocolate, melted

·         2x20cm cake tins, buttered and base-lined

·         small trefoil cutter

Preparation:

1.     Cook potato in boiling water until tender, drain well. Dry over the meat, mash well (sieve if you think it’s lumpy) and leave to cool. Set oven to moderate, Gas Mark 4 or 180 °C.

2.     Cream butter and sugar until  light and fluffy. Beat in eggs, one at a time, then add mashed potato and melted chocolate. Sift in flour, cocoa and baking powder and stir in, with the milk.

3.     Divide the mixture between tins and bake for 30 minutes. Turn out to cool in a rack .

4.     To make the filling/topping: Cream butter and sugar with 2 tablespoons warm water until smooth. Melt cocolate, add to buttercream, with Bailey’s, and stir well. Spread a good amount on top of 1 cake and use rest to sandwich cakes together.

5.     To make the shamrocks:

6.     Spoon melted chocolated into a piping bag. (Have a piece of greaseproof paper taped to a baking sheet, on just two sides. Draw round a small trefoil cutter on to a long strip of paper and move it around under the Bakewell as a guide for piping shamrocks – and pipe a stem on each. Leave them to set firm. Arrange on the cake for serving.

7.     Freeze the separate cakes in a polybag or the filled and iced cake in a rigid container. Use within 2 months. Thaw in a cool place. Finish as above.

self-raising flour – élesztős liszt
baking powder – sütőpor
topping – bevonat, feltét
icing sugar– porcukor
shamrock – lóhere
trefoil cutter – lóhere  alakú sütőforma
to sieve – szitálni, szűrni
lumpy – darabos, göröngyös
moderate – mérsékelt
fluffy – habkönnyű
to turn out – kifordítani
to stir – keverni
to spread – szétteríteni, szétkenni
piping bag – habnyomó zacskó
greaseproof paper – (zsírálló) sütőpapír
to tape – ragasztani
stem – szár
to set firm – megszilárdulni
polybag – celofán tasak