Minogue

Yield: 4 Servings

For the potato cake mixture
4 tb Butter
3/4 c Flour
1/2 ts Salt
1/2 ts Baking powder

For the apple mixture:
2 Large cooking apples
A little sugar to taste
4 Cloves
1 ts Cinnamon
2 tb Butter

First, make a portion of potato-cake mixture:

Rub the butter into the flour. Add the salt and baking powder and mix
well. Add the potatoes and knead briefly until the mixture is well
combined.Divide the dough into two parts and roll out into two circles on a
well-floured board, using a floured rolling pin. Use a plate slightly
smaller than your skillet to trim the circles if necessary.

Peel the apples and slice them thinly. Layer them evenly on one
circle of dough. Cover with the other circle of dough and pinch the
edges together. Cook gently in a preheated greased (ideally,
buttered) skillet at medium heat, turning once to cook the other side
(you may want to use a plate to help make turning easier). Each side
should take about 15 minutes to become a moderate toasty brown.

When the apples are cooked through, carefully lift back the top of the
cake and sprinkle with sugar, cloves and cinnamon. Add a large pat of
butter.Replace the top of the cake and leave on the heat for another 5
minutes to allow the sugar, butter and cinnamon to melt together. If
desired, spread the top of the cake thinly with marmalade or apple
jelly and put the pan briefly under the broiler to melt and glaze the
cake. Serve cut in wedges, and eat very hot with cream or a rich
pouring custard.

Adapted from a recipe in MODERN AND TRADITIONAL IRISH COOKING, Ethel Minogue,

New Burlington Books, 1988: Shared by Diane Duane