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…