Gluten-free lemon drizzle cake

With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone’s amazement it's mash potato!

PREP 30 mins
COOK 40 mins
DIFFICULTY Easy
SERVES/MAKES 10

Nutrition:

  • calories 514
  • carbs 41
  • saturated fat 2
  • sugar 35
  • protein 9
  • fat 36
  • fibre 2
  • salt 0.88

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)
4 tbsp granulated sugar
juice 1 lemon

Method

  1. 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.
  2. 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.