If you'd like to make this nut-free, as well as wheat-free, switch the ground almonds for polenta or wheat-free flour.
1. Heat oven to 180C/fan 160C/gas 4. Butter and line a deep 20cm round cake tin. Next, beat the sugar and butter together until it's 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.
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This looks amazing, my husband has numerous food allergies, and I will try this out this week and let you know how it turns out, thanks.
by celticsnowdragon on Mon Nov 2 2009 reply to this comment