Gluten-free lemon drizzle cake

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• figs

  09 April 2009

  figs commented on this recipe

  Help...... I have tried making this 3 times now for my mother in law who has recently been diagnosed with coeliac disease. The only alteration is that I have not used nuts. It has turned out as a soggy mess! The last time I even cooked it considerably longer than stated. It resembles a sloppy egg custard consistency - nothing like on the picture. There is no way I could have turned it out of the tin, What am I doing wrong - please help? Does anyone have any other glkuten free cake recipes please?

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• ingrid Neal

  14 April 2009

  ingrid Neal rated and commented on this recipe

  

  This was absolutely delicious - best gluten free cake i've ever made. The mashed potato gave the cake a perfect texture without harming the lovely lemony taste. I may try using mashed potato as a substitute in other cake recipes!

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• SPIDERMUM

  22 April 2009

  SPIDERMUM rated and commented on this recipe

  

  I made this cake for a dinner party which included a couple of children who have to have a gluten free diet. Everyone had the cake and commented on how lovely it was. I made the mash the night before and left in the fridge, I took it out in the morning to let it come to room temperature, I also used polenta rather than the almonds. Would definatly make again, the ladies at work are dying to try it.

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• kath

  29 April 2009

  kath rated and commented on this recipe

  

  made it exactly as stated...Wow,..! what a cake. I made it for my mum as she has just been diagnosed with coeliac so I have been experimenting with some foods...this was amazing. so light and moist and easy to do. did use a potato ricer and this made a difference to the texture. many thanks.

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• Womanly Panther

  23 May 2009

  Womanly Panther rated and commented on this recipe

  

  Fantastic recipe! Made for myself & some friends (one a coeliac) who all loved it. In reply to figs on 9th April, what you're doing wrong is not substituting the nuts with anything else. Try putting the polenta or GF free flour in like the recipe recommends you do!

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• jose

  03 June 2009

  jose rated and commented on this recipe

  

  Well, as they say, the proof of the pudding is in the eating - and this cake makes for lovely eating! I did exactly as the recipe suggested and it turned out lovely as a birthday cake for my boyfriend - I'm wheat-intolerant so I only bake what I can also eat! I would say it doesn't keep longer than a few days - probably not an issue for most people though :-) Also, I mentioned a secret ingredient to eaters, but didn't let on until they'd tried it, and all were amazed! Will def make again

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• karen

  07 July 2009

  karen commented on this recipe

  I had a coeliac coming on one of my courses so was looking for gluten free cake recipes - this one was fabulous and a great success with everyone! I did use a potato ricer.

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• PanClanger

  07 July 2009

  PanClanger commented on this recipe

  A moist tangy cake, most enjoyable! The smell that filled the kitchen as it cooled was so nice!! The best lemon drizzle cake I've ever tasted.

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• fiona

  12 July 2009

  fiona rated and commented on this recipe

  

  made this on friday as my coeliac sister in law ( along with the rest of the family) were coming for tea on saturday; also made carrot and almond cake ( vegetarian good food april/ may 1993) which only has 2 tablespoons of flour in it, which is ok for her. Both cakes gorgeous and she thought i had bought them! My mash hating brother was none the wiser. The mixture did look a little odd, like it had curdled, when i added the potato.

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• ljmiddleton

  22 July 2009

  ljmiddleton commented on this recipe

  My 4 year old daughter , who is coeliac loved it - wanted it for breakfast!! No-one could believe it was made from mash tatties.

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• mac04003

  16 August 2009

  mac04003 rated this recipe

  

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• Leora Sevi

  17 August 2009

  Leora Sevi rated and commented on this recipe

  

  Don't be put off by the potatoes-it works! My mum's allergic to wheat so it went down especially well with her

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• alexandra

  19 August 2009

  alexandra commented on this recipe

  Made this cake for my daughter-in-law who is allergic to gluten, she said it was delicious like eating real cake!

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• Emmpty

  24 August 2009

  Emmpty rated and commented on this recipe

  

  Excellent recipe. My sister passed this recipe on to me as I am gluten intolerant. I've made it again and again for the family and it's such a hit that my mum made it as the top layer of my wedding cake!

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• Linda Mills

  04 September 2009

  Linda Mills commented on this recipe

  I would like to make this as a birthday cake for a colleague, and wondered about putting a philadephia, icing sugar and lemon topping on it (similar to whats usually on a carrot cake). Would this still make it gluten free and would it work together?

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• kareema

  18 October 2009

  kareema rated and commented on this recipe

  

  I tried this as we were visiting family and my sister in law follows a gluten-free diet.Everyone looked a bit shocked when I said it had mashed potatoe in it but it was really tasty-you would never know!!It was enjoyed by all!!!

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• AmynDaz

  02 November 2009

  AmynDaz commented on this recipe

  I followed this recipe by the book, and it was a flop (quite literally). I don't know what went wrong but the outside was fine, the middle was still like mash potato, and i could taste the mashed potato. I won't be trying this again anytime soon, unless anyone can suggest what may have gone wrong.

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• nicky

  11 November 2009

  nicky rated and commented on this recipe

  

  I didn't have a potato ricer but mashed the potato well and left it overnight in the fridge. Next day I mashed the potato again with a fork to break up any lumps. Only had 140g of ground almonds so made up the rest with brown rice flour. The result was lovely - had some warm as I made it in the evening and couldn't wait for the next day to try it!! My 9 year old loves it but for me the only snag is the calories. I wonder if it would still be as yummy if I substituted the almonds for rice flour?? I'll try it and see!

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• Indigo

  18 November 2009

  Indigo rated and commented on this recipe

  

  What a stunner. I made this as a surprise for a celiac friend - once following the original recipe, and once adapted a little to make a vanilla birthday cake - and both times she was so happy and touched that she almost cried. The time I made the lemon version was for a coffee morning, and it was a massive hit with everyone else as well - no one guessed the secret ingredient, and several people said it was the best lemon drizzle they'd ever had, gluten-free or not!

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• LYN G

  11 December 2009

  LYN G commented on this recipe

  I'm planing to make this cake for Boxing Day, as my Mum is wheat intolerant. Has anyone made this in advance and frozen it? Was it OK? Thanks.

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Ingredients

• 200g butter , softened
• 200g golden caster sugar
• 4 eggs
• 175g ground almonds (to make it nut free see below)
• 250g mashed potatoes
• zest 3 lemons
• 2 tsp gluten-free baking powder (Supercook does one)

FOR THE DRIZZLE

• 4 tbsp granulated sugar
• juice 1 lemon

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Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Gluten-free, Nut-free

Without drizzle

Ingredients

• 200g butter , softened
• 200g golden caster sugar
• 4 eggs
• 175g ground almonds (to make it nut free see below)
• 250g mashed potatoes
• zest 3 lemons
• 2 tsp gluten-free baking powder (Supercook does one)

FOR THE DRIZZLE

• 4 tbsp granulated sugar
• juice 1 lemon

Per serving

514 kcalories, protein 9g, carbohydrate 41g, fat 36 g, saturated fat 2g, fibre 2g, sugar 35g, salt 0.88 g

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