With a definite shock ingredient, this gluten free cake stays beautifully moist. To all people’s amazement or no longer it is mash potato!
- 200g butter, softened
- 200g golden caster sugar
- 4 egg
- 175g ground almond (switch for polenta or wheat-free flour to invent this recipe nut-free)
- 250g mashed potato
- zest 3 lemons
- 2 tsp gluten-free baking powder (Supercook does one)
- 4 tbsp granulated sugar
- juice 1 lemon
- Warmth oven to 180C/fan 160C/gasoline 4. Butter and line a deep, 20cm spherical cake tin. Beat the sugar and butter collectively till mild and fluffy, then gradually add the egg, beating after each and every addition. Fold in the almonds, chilly mashed potato, lemon zest and baking powder.
- Tip into the tin, stage the tip, then bake for 40-45 minutes or till golden and a skewer inserted into the center of the cake comes out glowing. Flip out onto a wire rack after 10 minutes cooling. Mix the granulated sugar and the lemon juice collectively, then spoon over the tip of the cake, letting it drip down the perimeters. Let the cake cool entirely sooner than slicing.