Saras Cake (Savory Potato Yeast Cake)
A unique historical savory cake recipe combining mashed potatoes and wheat flour, fermented to create a light, airy texture similar to a rich potato bread. This "Saras" (excellent) cake features a moist, buttery crumb with a subtle tang from the fermentation process, resulting in a golden-brown treat that pairs perfectly with tea or savory sides. The addition of potatoes ensures a tender interior unlike traditional flour-only cakes, making it a comforting and substantial snack.
Ingredients
- 150 grams Potatoes (Originally '13 tolas'. Boiled, peeled, and mashed very smooth (approx. 1 large potato).)
- 150 grams All-purpose flour (Originally '13 tolas mill's number 1 wheat flour'. Approx. 1 1/4 cups.)
- 1/2 cup Butter (Originally '0.25 seer'. Approx. 115g. Softened.)
- 1 teaspoon Salt (Originally '1 flat filled spoon'.)
- 2 1/4 teaspoons Active dry yeast (Originally '0.25 bottle toddy'. Substituted with 1 packet yeast for modern leavening.)
- 3/4 cup Warm water (Liquid substitute for toddy. Use more if needed to adjust consistency.)
- 1 teaspoon Sugar (Added to activate the yeast (not in original, but required for yeast substitution).)
- 1 tablespoon Butter (for greasing) (As needed for greasing molds.)
Instructions
- 1Boil the potatoes until very soft. Peel and mash them thoroughly until completely smooth with no lumps. In a small bowl, dissolve the sugar and yeast in the warm water and let sit for 5-10 minutes until frothy.
- 2In a large tinned vessel or mixing bowl, combine the mashed potatoes and flour. Add the softened butter, salt, and the frothy yeast mixture. Mix thoroughly to combine into a uniform mass. If the mixture is too stiff, add a little extra warm water until it reaches a thick batter consistency.
- 3Cover the vessel and place it in a warm spot (originally described as near the stove) to allow the mixture to rise. Let it ferment until the batter has risen and is bubbly, typically 1 to 2 hours depending on the warmth of the room.
- 4Preheat oven to 350°F (175°C). Generously grease cake molds or a muffin tin with butter. Fill the molds halfway with the risen mixture. Place immediately in the oven and bake for 25-30 minutes, or until the cakes are risen and golden red-brown on top. Remove from molds and serve warm, either plain or with other dishes.