Recipes

JO'S GLUTEN-FREE LEMON CAKE

Posted On: 2015-05-28 10:57:48

INGREDIENTS:

200 ml Canola oil

200 grams Caster sugar

4 Eggs

175 grams Ground almonds

250 grams Mashed potato, cooked & cooled

3 Lemons, zested

2 teaspoons Baking powder

DIRECTIONS:

Heat oven to 180C.

Grease & line a 20cm cake tin.

Beat oil & sugar until light, then gradually add the eggs, beating after each addition.

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

Pour into the tin & level the top.

Bake for 40-45 minutes or until golden & a skewer inserted into the middle comes out clean.

Cool for 10 minutes before turning out on to a wire rack.

Cool completely before slicing.

Variation

Drizzle the warm cake with a lemon glaze made by heating 4 Tbsp sugar with the juice of 1 lemon.

Comments

No Comments Found!