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    You are in: Home / Recipes / Wicklewood's Potato and Onion Cake Recipe
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    Wicklewood's Potato and Onion Cake

    Wicklewood's Potato and Onion Cake. Photo by WicklewoodWench

    1/1 Photo of Wicklewood's Potato and Onion Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    10 mins

    1 hr 30 mins

    WicklewoodWench's Note:

    I am always trying to find new ways reducing the carb content in my diabetic husband’s diet, and this variation of a Gary Rhodes classic enables him to enjoy a family favourite with a clear conscious. This can also be made in individual servings using a 4" flan tin. It is also delicious with sweet potato or a combination of the two…And for carnivores that can’t do without meat, corned beef crumbled between the layers adds protein.

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    Units: US | Metric


    1. 1
      Preheat the oven to 190c.
    2. 2
      Grease and line a round 8" cake tin.
    3. 3
      Arrange some of the potato slices in the bottom of the baking tin.
    4. 4
      Sprinkle with some of the onion, and dot with drops of the butter, season well.
    5. 5
      Repeat these layers until all ingredients are used ending with a layer of potatoes.
    6. 6
      Brush potatoes with melted butter.
    7. 7
      Cover with foil and bake for 1 1/2 hours.
    8. 8
      Remove from the oven and allow to stand for 10 mins before removing the foil and serving.

    Ratings & Reviews:


    Nutritional Facts for Wicklewood's Potato and Onion Cake

    Serving Size: 1 (283 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 325.7
    Calories from Fat 140
    Total Fat 15.5 g
    Saturated Fat 9.7 g
    Cholesterol 40.6 mg
    Sodium 123.5 mg
    Total Carbohydrate 43.3 g
    Dietary Fiber 5.5 g
    Sugars 3.3 g
    Protein 5.0 g

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