Potato cake

No. A sweet baked potato cake uses potato in a cake mixture; tattie scones are savoury flatbreads made with mashed potato and flour, usually cooked on a griddle and served at breakfast.

Mash cooked potato until smooth, let it cool, then fold it into the mixture. If the mash is wet, drain it first: excess water can make the cake heavy or gummy.

Yes, if the mash is plain and cooled. Mash made with milk, butter or salt can change the cake’s moisture and flavour, so avoid adding extra liquid until you have mixed the batter.

For a typical 20 cm round cake baked at 180°C, start checking after about 35 minutes. A skewer inserted in the centre should come out without wet batter clinging to it; leave the cake to cool before slicing.

Once completely cool, keep it in an airtight tin at room temperature and eat within three days. To keep it longer, wrap individual slices well and freeze them; defrost at room temperature.

Serve slices with a cup of tea, or add a spoonful of cream or custard for pudding. If the cake is chocolate-flavoured, it also pairs well with raspberries.