Ingredients

• 225g/8oz butter
• plus extra for greasing
• 350g/12¼oz caster sugar
• 250g/9oz mashed potato
• 250g/9oz ricotta
• 4 free-range eggs
• 125g/4½oz flour
• 1 tsp baking powder
• 2 lemons
• juice and grated zest
• pinch ground cinnamon
• 1 tbsp poppy seeds
• crème fraîche
• to serve

Directions

• Preheat the oven to 180C/350F/Gas 5. Grease a 24-26cm/9-10in loose-bottomed cake tin with butter.
• Cream the butter and sugar together in a bowl until pale and fluffy.
• Whisk in the mashed potato and ricotta using an electric whisk for 4-5 minutes
• or until very fluffy.
• Crack in the eggs
• one at a time
• and whisk again until fully incorporated into the mixture.
• Sift the flour and baking powder together
• then fold the mixture into the cake batter until well combined.
• Fold in the lemon juice
• lemon zest
• cinnamon and poppy seeds until well combined.
• Spoon the cake batter into the prepared cake tin. Bake for 1-1¼ hours
• checking regularly
• until a skewer inserted into the centre of the cake comes out clean. (If the top of the cake starts to darken too much during cooking
• cover it loosely with aluminium foil.)
• Set the cake aside to cool slightly
• then serve with crème fraîche.