It’s mix and mash for National Trust lemon drizzle cake…made with potatoes

It’s one of the nation’s favourite teatime treats. But visitors to the National Trust may be in for a surprise when they next bite into a slice of their scrumptious lemon drizzle cake.

For the much-loved cake has been reinvented using leftover mashed potato in the mixture.

The Trust’s development chef, Clive Goudercourt, insists: “It may be controversial but  this cake has a fabulous taste and the potato holds the lemon flavour better. It’s more lemony and gives the sponge a slightly closer texture.”

The idea for using mashed potato came from Paul Garner, head chef at Fountains Abbey, North Yorkshire, as a way of using up the insides of surplus jacket potatoes.

He said: “We had read you could…


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