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" A delicious gluten-free cake. "

Gluten Free Lemon Drizzle Cake

Added on Tue Jun 24 2008

Views 213

The Basics

• Dish: Baking
• cuisine: Other
• Serves: 4-5
• Prep Time: 0hrs 15 mins
• Cooking Time: 0hrs 45 mins

Ingredients

• 100g softened butter
• 100g golden caster sugar
• 2 eggs
• 87g ground almonds (not necessary)
• 125g mashed potatoes
• 2 lemons
• 1 tsp gluten-free baking powder

Method

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.