Russet potato and jam cake
Cakes
This is one of those rather strange, but surprisingly tasty old recipes. The cake itself is not dry at all and has just the right amount of sweetness. Originally taken from a Dalmatian cookbook that has a cult following in Croatia (and is given to pretty much every newlywed couple), and adapted slightly to my own personal preference. You can use any kind of a starchy potato and whatever jam you're currently obsessing over. Here, I have used a homemade apricot jam, though plum or grape jam pairs rather well with the dough, too.
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