Gluten-free Lemon Cake
Over a year ago
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Ingredients
- 4 eggs
- 250g mashed potato
- 3 lemons zested
- 2 tsp gluten-free baking powder
- 175g ground almonds
- 200g Softened Butter
- 200g Golden caster sugar
- 1 lemon juice
- 4 tbsp granulated sugar
Accompaniment
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Method
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1
1. Heat oven (180C fan-forced)
2. Butter and line a deep cake tin.
3. Beat the golden caster sugar and butter together until light and fluffy.
4. Add each egg seperately, beating each time.
5. Fold in the zest, almonds and cold mashed potato.
6. Tip mixture into tin and level the top.
7. Bake for 40-45 mins. Check if cooked by inserting a skewer and making sure it comes out clean.
8. Cool for 10 mins, then tip out onto a wire rack.
9. Mix granulated sugar and lemon juice, then spoon over the top of the cake.
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