Lemon Drizzle Surprise cake

This is my favourite foolproof gluten free recipe ever. It’s a Hugh Fernly-Whittingstall recipe.  

A lemon drizzle cake with a surprise ingredient that keeps it moist and delicious whilst still being gluten free (moist gluten free cake is a rarity, the sandy gritty texture of fake flour is common) 

So here goes :

200g of softened butter

200g golden caster sugar


175g ground almonds (if nut free,  use polenta) 

250g cold mashed potato

Zest of 3 lemons

2 tsp baking powder (Dr Oetker is gluten free) 

4 tbsp granulated sugar 

Juice of 1 lemon.  

With the 2 spare zested lemons, slice them and freeze them for drinks 🙂 

  1. Heat oven to 180C/fan 160C/gas 4. 

  2. Butter and line a deep, 20cm round cake tin. 

  3. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. 

  4. Fold in the almonds, cold mashed potato, lemon zest and baking powder.

  5. Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. 

  6. Turn out onto a wire rack after 10 mins cooling. 

  7. 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.

  8. http://www.bbcgoodfood.com/recipes/5870/glutenfree-lemon-drizzle-cake


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