Gluten-free lemon drizzle cake
By Tea Coffee Lovers 13:29
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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
- For The Drizzle:
- 4 tbsp granulated sugar
- Juice 1 lemon
Serves 8 - 10
Preparation and cooking times
Prep 30 mins
Cook 40 mins
Including cooking potato Gluten-free, Nut-free Without 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.
Potato ricer
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.
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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