Gluten-free Lemon Drizzle Cake
By MorrisonsFor a zingy afternoon treat, try chef Richard’s Flourless Lemon Drizzle, made with mashed potato instead of flour to keep it gluten-free!Time and servings
Total time
Prep time
Cooking time
Ingredients
7 total- 250 g of mashed potato
- 4 eggs, beaten
- 260 g of golden caster sugar or caster sugar
- 2 tsp of gluten free baking powder
- 200 g of butter
- 175 g of ground almonds
- 4 lemons
Method
9 stepsStep 1
In a large mixing bowl, beat together the butter and sugar until pale and creamy.
Step 2
Gradually add the beaten eggs in 4 additions. Each time ensure the egg is well mixed in.
Step 3
Zest 3 lemons and fold it into the mix along with the ground almonds, cold mashed potato and the baking powder.
Step 4
Pour the mix into a 20cm cake tin lined with baking paper.
Step 5
Bake at 160 degrees for 40-50 minutes or until a skewer comes out clean.
Step 6
Allow to cool.
Step 7
While the cake is cooling, mix together the juice of a lemon with the 60g of caster sugar to make the drizzle.
Step 8
When the cake is almost cool, remove it from the tin and carefully spoon the drizzle over the top. It’s fine if the drizzle runs down the side a little.
Step 9
Serve and enjoy!