I must confess to having avoided Gluten Free cake in the past. Cake recipes should be traditional, right? Well I thought so until I discovered this simple recipe in 2008, from Good Food Magazine (also available online).
It contains mash potato.
Yes, you read that correctly, mash potato. IN A CAKE?! There are probably a few of you that think I'm barmy, but trust me, it's a winner and is my go-to gluten free cake recipe.
- Serves 8 - 10
- Prep 30 mins
- Cook 40 mins (Including cooking potato)
- 200g butter, softened
- 200g golden caster sugar
- 4 eggs
- 175g ground almonds (to make it nut free see below)
- 250g mashed potato
- zest of 3 lemons
- 2 tsp gluten-free baking powder (Supercook does one)
- 4 tbsp granulated sugar (for drizzle)
- juice of 1 lemon (for drizzle)
- Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin.
- Prepare potatoes and boil until ready to mash. There should be no lumps! Leave potato to cool.
- Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition.
This is where I almost had a baking fail on my hands when I noticed my ground almond supply is low. That will teach me to prepare my ingredients as I go along! Luckily, I always have a supply of polenta in the cupboard and used the same amount (175g) as a nut free alternative.
- Fold in the almonds, cold mashed potato, lemon zest and baking powder. I love the silicone spatulas for this.
It is only now that it begins to look like actual cake mixture.
- 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. Turn out onto a wire rack after 10 mins cooling.
- Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. I actually used a gravy jug to pour the drizzle. Let the cake cool completely before serving.
The end result is a light zingy cake with no hint of potato whatsoever. I even sent the OH to work with a batch and nobody noticed the starchy ingredient. Secret squirrel! I've made lemon polenta cake before and found it slightly crumbly, but somehow the potato binds everything together to make a great sponge.
I will be enjoying my (jumbo) slice with some wonderful loose fruit tea sent by a friend in Canada.
Thanks Claireabelle for the scrummy post. A very good reason to put the kettle on indeed. And we love your tea accessories!
For more sweet treats and crafty goodness pop over to the pretty blog Claireabellemakes.
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