Thursday, 12 February 2015

Gluten Free Sticky Lemon Cake


A number of my cakes and biscuits seem to leave the house and end up at Andrew's office - I'm not sure how this happens - one minute there sat on my kitchen counter and the next minute - gone!

I get home from work thinking i'll have a nice cup of tea, a slice of cake and read my book for five minutes.......... and there's no cake!...... There's no biscuits........ and (suspiciously)  there's no Andrew! Hmmmm..... I bet they are all together.......

Anyway, one of the ladies Andrew works with is gluten intolerant and I always feel awful that everyone else is tucking in and she just has to watch! So last week I had a go at a gluten free lemon cake and I was surprised how good it tasted and also how easy it was to make. I didn't have to get any extra special ingredients in - it was all your standard store cupboard stuff but instead of heading towards the flour bin it was the vegetable rack.......


It seemed very strange to start a cake off by boiling up a load of potatoes!

Recipe (serves 8-10)

250g mashed potato
200g butter
200g caster sugar
4 eggs
175g ground almond
3 lemons
1 teaspoon vanilla essence
2 teaspoons gluten free baking powder - FYI Tesco own label baking powder is gluten free.
4 tablespoons granulated sugar
juice of one lemon

Pre heat oven to 180C /Gas 4

Line an 8" tin (square or round it's up to you!)

First off peel and cook your potatoes. Don't forget that when you peel your potato your going to loose some weight - from the potato not you! unless your a vigorous peeler! .......... sorry back to the potatoes..... it's best to peel and weigh as you go so you don't over or under peel.

Boil & mash and then set the potatoes aside to cool - they need to be completely cold before you add them to your cake mixture.


Once you've dealt with the potatoes you can start to make the cake. First cream together the butter and sugar until light & fluffy.....


Add your eggs - one at a time. Without flour the mixture will curdle don't worry about it the ground almonds will sort it out....


Turn your mixture into a large bowl and grab a wooden spoon....


Add your ground almonds and lemon zest. Bring it all together, don't over beat and knock the air out.


Fold in your mash potato....


and finally add your baking powder and vanilla.....


smooth the cake into your tin and pop it in the oven for about 40-45 minutes. Until golden on top and a skewer comes out clean.



Leave to cool slightly in the tin and then lift out onto a wire cooling rack. Peel the greaseproof paper away from the sides so it's ready for the final lemon drizzle.

To make the lemon drizzle.....


Pop your 4 tablespoons or granulated sugar in a bowl...


Add the juice of one lemon.....



and then stir until the sugar has dissolved....

Now gently anoint the cake until you have poured all the lemon syrup over the whole surface....let it run - drizzle - down the sides ...... I love that bit!    Leave to cool completely.



I was really surprised with the texture of the cake. I though it would feel heavy but it was very moist, light and with no hint of the potato......


Once the cake has cooled cut into squares and store in an airtight container......

I will definitely be making this cake again and maybe trying out some different flavours the obvious one being orange with some flaked almonds added.

Hope you all have a good day
Lizx
 glutenfree lemon cake