Method

• 1

  Cook the potatoes in a steamer set over boiling water for 15-20 minutes, until tender then press through a potato ricer or mash well, then set aside to cool.

• 2

  Preheat the oven to 180C/350F/Gas 4 then butter and line a 20cm deep round cake tin.

• 3

  Beat together the butter, sugar and vanilla extract until light and creamy. Gradually beat in the eggs, then mix in the ground almonds, baking powder, cooled mashed potatoes, orange and lemon zest. Spoon into the cake tin, smoothing over the surface and baking in the oven for 45-50 minutes.

• 4

  Next, put the orange juice in a saucepan and bring to the boil, reducing by half. Cool, then stir in the sugar. Take the cake out of the oven.

• 5

  Leave in the tin for 15 minutes then turn out onto a wire rack to cool. Spoon or pour the orange juice mixture over the cake and allow to cool completely before slicing.

• PER SERVING: 16.7g FAT (Excluding extras)