- 200g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g golden caster sugar
- 4 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 175g ground almond (switch for polenta or wheat-free flour to make this recipe nut-free)
- 250g mashed potato
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- zest 3 lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tsp gluten-free baking powder (Supercook does one)
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
For the drizzle
Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
If you have one, use a potato ricer to mash your potatoes; it will give a fantastically light and fine texture.
Make it nut-free
If you’d like to make this nut-free, as well as wheat-free, switch the ground almonds for polenta or wheat-free flour.