Enter this beauty in the county cake contest. You’ll receive raves and compliments and more than one person will want to know your secret recipe! They will not believe it is Gluten Free. “So moist!” “The lemon flavor is so fresh!” You just smile and fondle the potato in your pocket. They’ll never know the truth. TIP: Do bring your butter and eggs to room temp first. Always better if you spring for pastured grass fed butter and cage free eggs.
| Servings | Prep Time |
| 10 | 70minutes |
| Servings | Prep Time |
| 10 | 70minutes |
Ingredients
- 6 Tbsp. Butter softened
- 1.25 cup golden caster sugar Light Brown Sugar can be substituted
- 4 Eggs
- 2 cups Almonds ground
- 1 cup mashed potatoes
- 3 Lemons just the zest
- 2 tsp. Baking Powder
- For The Drizzle
- 4 Tbsp. Granulated sugar
- 1 Lemon juice only
Servings:
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Ingredients
Servings:
|
Instructions
- Heat oven to 350 degrees F. Butter and line a deep, 8" round cake tin. 2. 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.
- Spoon batter into the tin, level the top, then bake for 40-45 minutes or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 minutes 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.
- If you have one, use a potato ricer to mash your potatoes; it will give a fantastically light and fine texture.
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