Go for this original gluten-free dessert recipe with a base made of creamy mashed potato instead of flour. A delicately flavoured cake with a hint of lime and rum that will pleasantly surprise even the most demanding guests.
Preheat the oven to Gas Mark 4, 180°C (350°F).
Wash and dry the potatoes. Boil them in a pan of water for 15 to 20 minutes.
Drain, dry, peel and mash them to obtain mashed potatoes.
Beat the eggs with the vanilla extract for about 5 minutes.
Add the butter cut into small pieces, the lime juice and rum. Then gently stir in the mashed potatoes.
Stir the mixture to obtain a smooth paste.
Add the peeled and quartered apples.
Pour the mixture into the cake tin.
Bake for 45 minutes. Check whether it is cooked with the tip of a knife which should come out dry.
Turn out the cake and leave to cool before serving.
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