Ingredients
Cake
Icing
Method
Cake
1.Preheat oven to 220ºC. Line a 24cm round loose-bottomed cake tin with baking paper.
2.Boil the potatoes until well cooked. Drain and mash well while still hot. Set aside to cool completely.
3.In a large bowl, beat the oil and sugar until the mixture is light and creamy. Beat in the eggs, one at a time, until thick and creamy. Add potato and briefly beat.
4.Fold in the almond flour, baking powder, rosemary and zest.
5.Pour batter into tin and bake for 1 hour, reducing the oven temperature to 180°C after the first 10 minutes. The cake is cooked when a knife inserted comes out clean.
Icing
6.While the cake is cooking, make the syrup by boiling the mandarin with honey for 5-10 minutes or until it becomes slightly viscous.
7.Make the icing by beating all the ingredients, except mandarin slices, until smooth.
8.Once the cake is cooked, cool in the tin for 10 minutes before carefully turning out, removing baking paper and transferring to a serving board or plate.
9.Pour syrup over warm cake, allowing it to be absorbed before adding the icing.
10.To finish, pile the icing onto the middle of the warm cake. It will melt and spread in an even, effortless layer, drizzling dramatically down the sides.
11.Finish with a shower of zestor thin slices of mandarin. Serve warm or cold.
