Lola Orr’s potato tea loaf

Lola Orr bakes this beautiful potato fruit loaf using her locally grown potatoes, proving just how versatile the humble potato can be.

Credit: Destination Flavour

• makes

  1

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 1 cup mashed potatoes
• 1 cup granulated sugar
• 1 cup raisins
• 2 cups self-raising flour
• 2 lemons, zested
• pinch of salt flakes
• 1 cup milk

Instructions

Place the potatoes, sugar and raisins in a large bowl and mix together.

Sift the flour and add to the mixture, along with the lemon zest and salt.

Add the milk and combine all the ingredients thoroughly with a spatula.

Line a 24 cm x 10 cm loaf tin with baking paper. Pour in the mixture and bake in a 170°C oven for approximately 25–30 minutes, or until cooked. A skewer inserted in the centre should come out clean.

Serve warm or cold. Sprinkle with icing sugar or leave plain and eat with butter.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.