This cake is truly scrumptious

Heat oven to 180C electric or 160C gas. Butter and line a deep 20 cm round cake tin

1. Ingredients

200g softened butter

200g golden caster sugar

4 eggs

75g ground almonds

250g cold mashed potato

zest 3 lemons

2tsp gluten free baking powder

For the drizzle: 4 tbsp granulated sugar. Juice 1 lemon

2 Method

Beat butter and sugar until very light and fluffy

Gradually add egg, beating after each addition

Fold in Almonds and mashed potato, then lemon zest and baking powder

Tip into tin , level top and bake 40- 45 mins until skewer comes out clean

3. Finish

mix lemon juice and sugar together and drizzle over cake whilst still warm

Cool before slicing

 

TIP: if you want to make this nut free change the ground almonds for the same amount of gluten free flour – the result is equally good

TIP: The mashed potato must be finely creamed for a good result so use a food processor or a ricer – no school dinner lumps!!