I was sceptical about this recipe when I found it, I was worried about putting raw potato in a cake but having looked at it and made a few changes, I made it and loved it, I did increase the amount of spices in the cake as I really like to be able to taste the ginger and cinnamon.

I was surprised not to be able to taste the potato but it somehow seemed to give the cake a bit of texture which I really liked, but l particularly loved the thick lemony icing on the top.

185g butter

70g soft brown sugar

2 eggs

70g golden syrup

120g self – raising flour

70g plain flour

3tsp ground ginger

2tsp ground cinnamon

1 medium lemon, juiced and zested, reserve a little bit for decoration

125g raw potato, grated

1tbs milk

Icing

150g icing sugar

20g butter

1tbs lemon juice

Method

Preheat the oven to 180c, gas 4, 350f and line a tin measuring 24cms x 24cms with non – stick baking paper.

Cream the butter and sugar together with an electric mixer until light and fluffy, beat in the eggs one at a time until combined, gradually beat in the golden syrup and lemon zest. Sift together the flours and spices and add the grated potato. Mix the two mixtures together and pour into the prepared tin.

Bake in the oven for 35 – 40 minutes until golden brown and firm to touch.

Stand for 10 minutes in the tin then turn onto a wire rack to cool.

To make the icing, sift the icing sugar into a small heatproof bowl, stir in the butter and enough lemon juice to make a stiff paste, pop into the microwave for 10 second bursts until the icing is spreadable. Spread the icing over the cooled cake decorate with the reserved lemon zest and cut into 12 squares.