So this fabulous cake is definitely up there when it comes to light, fluffy and delicious. It’s an easy cake with again that lovely zing of lemon (hmmm anyone think I might like lemon??) So next time you need a quick and easy cake give this one a try!
Now keep an open mind! Most people give me a funny look when I tell them what the main ingredient is. Now I just let them try it and after they’ve finished telling me how yummy and fluffy it is I ask them to guess what it is!
No one ever guesses cold mashed potato! Yup, you read right… cold. mashed. potato!
Gluten Free Lemon Drizzle Cake
200g Soft Butter
200g Caster Sugar
175g Almond Meal
250g Cold Mashed Potato (I like to use Baby Cream Delight potatoes for an added creaminess, but any potato will do!.)
Zest from 3 medium sized Lemons
2 Tsp Baking Powder (ensure it’s gluten free!)
To make the Drizzle:
4 Tbsp Sugar
Juice from 1 Lemon
Before you plan on baking your cake: Peal, cut up and boil your potatoes till very soft. Mash until they are very smooth and leave to cool. There is no need to add anything else to them!
Preheat your oven to 180 celcius. Grease and line a 20cm round cake tin. Now this is quite a moist cake so I recommend using a spring form tin to make it easy to remove. Line the tin with a piece of baking paper on the bottom, cut to slightly larger than the base and lightly grease the sides with butter or oil and then line it with another piece of baking paper, cut down so it’s only just higher than the tin itself. (See picture below).
This really does make a difference when removing it from the tin and frankly I use it when baking almost any type of cake!
In a large bowl beat the butter and sugar together until it is light and fluffy and has slightly changed colour. Add the egg one at a time, beating well after each one. Pop in your almond meal, cold mashed potato, lemon zest and baking powder and very lightly fold together.
There is a bit of an art to this. You want to fold them through gently so as not to over beat or lose all your fluffiness, but you want to make sure your mashed potato is incorporated well. You will see a few small dense pieces of mashed potato, but don’t worry to much about this!
Pop your mix into your lined tin and whack it in the oven for 40-45 minutes or until the top is a nice even golden brown. You can also pop a skewer into the center and check it comes out clean. Don’t try the bounce back method of pushing on the center of the cake… it really is very moist at this point and won’t bounce back.
Now place your lovely golden cake onto a cooling rack but ensure you leave it in the tin at this stage!! If you try and pop it out too quickly the cake won’t have time to solidify and will come out a sloppy mess. Leave to cool in the tin for at least 10 minutes!! You can then pop the sides off your spring form tin and leave it to cool on a wire rack.
Now you can mix up your drizzle. In a small bowl mix your additional sugar and lemon juice together to form a glaze. The sugar won’t completely dissolve. Pierce the top of your cake with a skewer a few times and pour 3/4 of your drizzle over top. This will soak into your cake and add a beautiful stickiness to it.
Now leave for your cake to cool completely. Just before serving you can drizzle the remaining ahhh…. drizzle? over the top.
A tip to transferring your cake. It is a very moist and delicate cake so sliding it off the base of your tin doesn’t often work. So I suggest getting a nice flat plate or clean tray and popping it on top of your cake and flipping it over. Then do the same again with your choice of cake stand or serving plate. This keeps it intact and looking pretty.. which is always an important factor!
Serve and enjoy!! I serve with a small dollop of vanilla ice cream, but it’s equally nice on it’s own!
So do you plan on trying this fabulous cake? Let me know in the comments below!
Prep Time: 30 minutes (including boiling and mashing potatoes)
Cook Time: 40-45 minutes.
Original recipe from BBC Good Food and can be found here