Ingredients
- 175 g Butter (softened)
- 175 g Golden caster sugar
- 3 piece Eggs (large)
- 175 g Ground almond
- 175 g Mashed potato (cold)
- 2 piece Lemon (zest and juice)
- 1 tsp Gluten-free baking powder
Instructions
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Preheat oven to 180°C. Grease and line a 20cm cake tin.
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Beat butter and sugar until light and fluffy.
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Gradually beat in eggs, then fold in ground almonds, mashed potato, lemon zest and baking powder.
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Pour into prepared tin and bake for 35-40 mins, or until a skewer inserted into the centre comes out clean.
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Cool in the tin for 10 mins, then turn out onto a wire rack.
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Mix lemon juice and sugar for the drizzle. While the cake is still warm, prick all over with a skewer and pour drizzle evenly over the top. Let cool completely before serving.
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