Gluten Free Lemon & Potato Drizzle Cake
By MorrisonsMore "mmmm did you make that yourself?". Leftover potatoes never tasted so good! Grab your apron and bake up a storm with our delicious gluten free lemon & potato drizzle cake.Time and servings
Ingredients
12 total- 200g leftover potatoes
- 200g caster sugar
- 200g Morrisons Perfectly Buttery spread
- 150g ground almonds
- 50g gluten-free self-raising flour
- 2 lemons, zest and juice of 1 for the cake, and juice of 1 for the drizzle
- 1 tsp vanilla extract
- 4 large egg yolks
- 4 large egg whites
- 2 tsp gluten-free baking powder
- 3 tbsp icing sugar, for the drizzle
- 1 tbsp granulated sugar, for the drizzle
Method
12 stepsStep 1
Peel, chop, and boil the leftover potatoes for 10-15 minutes, or until tender. Drain and mash them, then leave to cool completely to room temperature.
Step 2
Preheat the oven to 180°C (160°C fan, 350°F, Gas Mark 4). Grease and flour one 20cm round cake tin or two 18cm round cake tins.
Step 3
Cream the butter and caster sugar together until pale and creamy.
Step 4
Add the egg yolks, vanilla extract, lemon zest, and cold mashed potato to the butter mixture. Mix well to combine.
Step 5
In a separate bowl, whisk the egg whites to stiff peaks.
Step 6
Fold the flour, ground almonds, lemon juice, and baking powder into the butter mixture.
Step 7
Gently fold in the whisked egg whites until just combined.
Step 8
Divide the mixture between the prepared tin(s), level off using the back of a tablespoon, and bake in the centre of the preheated oven for approximately 25-30 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
Step 9
Allow the cake to cool in the tin(s) for 10 minutes before transferring to a wire rack to cool completely.
Step 10
Make the lemon drizzle: Mix the icing sugar with enough lemon juice to make a thick but pourable icing.
Step 11
Use a cocktail stick to pierce several holes in the cake and pour the lemon drizzle over the cake in small amounts.
Step 12
Leave the cake to rest for at least 30 minutes, or ideally half a day, before eating to allow the drizzle to crystallise.