This gluten free cake is perfect for Easter. It is not particularly fancy, but it’s packed full of flavour and the little hidden waterfalls of tangy lemon syrup are to die for.
- 200 grams of soft, salted butter
- 200 grams of golden caster sugar
- 4 eggs
- 100 grams of almond flour
- 75 grams of chestnut flour
- 250 grams of cold mashed potatoes
- Zest of 2 lemons
- 2 teaspoons of gluten free baking powder
- 1 teaspoon of vanilla paste or the seeds of 1 fresh vanilla pod
- Juice of 1 lemon
- 1 tablespoon of agave sirup
- Whisk the soft butter and sugar until white and fluffy.
- Add 1 egg at a time, whilst whisking gently. Don’t be discouraged if it splits, it will come together when you add the other ingredients.
- Add the flours, the potatoes, vanilla, lemon zest and baking powder. Stir till combined.
- Spoon into a 20cm baking tin (round or square.. you choose!)
- Bake at 180 degrees celsius for 40 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes.
- Make approximately 30 holes in the surface of the cake with a toothpick.
- Combine the lemon juice and the agave (use normal sugar to taste, if you do not have agave), and pour over the cake so all of the wholes get some.
- Leave to cool completely. Dust with icing sugar and a bit of fresh lemon peel. Serve on it’s own or with some cool creme fraiche!