Yesterday, my Blackberry & Ginger Granita guest post was published on Souvlaki For The Soul. Today, I'd like you to all welcome Peter to my blog, with his beautiful (and pink!) Potato Doughnuts with a Rosewater Icing.
I remember the first time I stumbled upon Peter's blog, it actually wasn't one of his food posts, but a travel one, his Koh Samui post to be exact. I was awestruck by his travel photos until I discovered he was also an awesome food blogger/stylist/photogrpaher too, and that was it, blog-love at first sight.
Over to you Peter:
I've been wanting to present this creation for quite a while now but never found the right opportunity to post it. As soon as Mowie asked me to provide a guest post on his blog I knew this "celebration doughnut cake" would be perfect. It's sweet, it has flowers and is quite striking in appearance. A little like Mowie actually! Check out these stunning flowers Mowie shot recently. (Also I have to give credit where it's due. The idea for presenting this cake came form Heather's blog-thanks Heather!)
It's not really a cake in the traditional sense. More like a "grand presentation" for an intimate affair. I made the doughnuts using a dough enhanced with russet potatoes-the potatoes have a low moisture content and produce a soft texture. And the icing has one of my favorite flavours-rosewater. I know not everyone is a fan of rosewater-but if you are, you are going to love the floral flavors of the icing. The doughnuts were deep fried and in this instance I chose to use rice bran oil which is quite healthy, has a high smoke point and is free of those nasty trans fats. The final touch is to stack the doughnuts on top of each other on a cake dish and decorate with red roses. I hope you like my "celebration doughnut cake".
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