Lemon Drizzle Cake (with mashed potato!)
Super-scrummy and loved by all the friends and family I've made it for!
I like the version with Polenta, rather than almonds, and I added a touch more baking powder.
Also, in the spirit of not wanting to waste, I made double the amount of drizzle.
Keeps beautifully moist in or out of the fridge.
'Borrowed' from bbc good food website
Prep 30 mins
Cook 40 mins
Including cooking potato Gluten-free, Nut-free
200g butter , softened (Using Pure / Pura for dairy-free worked well)
200g golden caster sugar
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
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.
To 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.
If you have one, use a potato ricer to mash your potatoes; it will give a fantastically light and fine texture.
Or, if you're really lazy like me, nuke your potatoes in the microwave, then scoop the insides into a bowl and, voila - mashed potato!