I won’t keep you in suspense… the butter is replaced by grated potato! And I know this sounds a little bizarre but it works great. The cake is really light but moist thanks to the ground almonds. The level of sweetness provided by Canderel Sugarly and the blueberries is just right and no one guessed it wasn’t made with sugar. Or, in fact, without butter. I can happily report people came back for seconds when my husband shared this at his office. But I would definitely fold a few more blueberries into the batter next time – have adjusted this in the recipe below.
and compensated for my work. All opinions remain my own.
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- 3 medium eggs
- 100g | 3.5oz Canderel Sugarly
- 200g | 7oz finely grated potato (such as Maris Piper)
- 100g | 3.5oz ground almonds
- 100g | 3.5oz plain (all purpose) flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- 200g | 7oz blueberries tossed in 1 tbsp flour
- 80g | 3oz flaked almonds
- 3 tbsp apricot jam + 1 tbsp water (optional)
- Preheat the oven to 180C (350F) and line a 20cm/8in square tin with baking paper.
- Peel and grate the potato really finely and then squeeze some of the moisture out. Set aside.
- Whisk the eggs and Canderel Sugarly together for 3-4 minutes at maximum speed until pale and double in volume.
- Whisk in the grated potato until well combined.
- Add the ground almonds, flour, baking powder, vanilla and salt and whisk until incorporated.
- Fold in half the blueberries and pour the batter into the prepared tin.
- Dot the remaining blueberries over the top, pushing them gently halfway into the batter. Sprinkle with the flaked almonds.
- Bake for 30 minutes. Lift the cake out of the tin and transfer to a cooling rack.
- Warm the jam and water in the microwave for 30 seconds and stir together. Carefully brush over the cake to glaze.
- Cut into squares and serve. Keep any leftovers in an airtight container and consume within a day.