making gluten-free lemon drizzle cake
Marvellous looking cake isn’t it! Moist, buttery, my mouth’s watering just looking at that little bubble of lemon loveliness drizzling down the side. If I tell you this cake is made without any flour will you believe me?
Oh you do? You’re waiting for the BUT about how it tastes though.
Well, drum roll please…. no ifs, no buts, no maybes. This cake really tastes as good as it looks. Double helpings all round proved that! It’s the perfect choice for anyone who usually has to pass on the delights of baked goodies. Like 4 year old coeliac Megan who can now have her cake and eat it.
The best gluten free cake I ever made rejected wheat-free flours in favour of ground nuts (mmm cue drooly memories of Chocolate and Orange cake). This lemon drizzle cake demands the same but with an added twist. Did you notice the hidden extra in the mixing bowl?
I’ve been wanting to use mashed potato in a pud ever since I visited the Ministry of Food exhibition at the Imperial War Museum. I doubt a wartime version of this cake would have been as tasty minus the lemons and with rationed amounts of sugar and butter. I’m willing to find out though and feel re-inspired to have another thumb through my ‘Thrifty wartime ways to feed your family‘ cook book.
to make gluten-free lemon drizzle cake
200g butter, softened
175g ground almonds (replace with polenta or wheat-free flour for a nut free version)
250g cold mashed potato
zest of 3 lemons
2tsp gluten free baking powder (Supercook does one)
For the drizzle: juice of one lemon, 4 tbsp sugar
- Heat oven to 180C/fan 160C/gas 4.
- Butter and line a deep, 20cm round cake tin (serves 8-10)
- Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition.
- Fold in the almonds, cold mashed potato, lemon zest and baking powder.
- 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 minutes cooling.
- 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.
- Store in an airtight container in the fridge and eat within 3 days (this won’t be difficult!). In my experience the moistness and greater quantity of eggs in flour-less cakes means they don’t keep as well (things start to grow!)
* you may have noticed I drizzled the bottom of my cake. Two reasons for this:
1) I didn’t want to risk the cake collapsing by trying to flip it over
2) the top was so beautifully crusted I thought it would soak in better bottom up.
This is what you can expect it to look like fresh from the oven.
© recipe from the BBC Good Food website, one of my favourite sources of food porn. There are many more gluten-free recipes including other deserts and savoury pastries and bakes.
Entry filed under: in the kitchen.