Difference between revisions of "Lemon Mashed Potato Cake"
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Recipe by: [[:Category:Dogfish's recipes|Dogfish]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]] | Recipe by: [[:Category:Dogfish's recipes|Dogfish]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]] | ||
| − | [[Category:Baking]][[Category:Cake]][[Category: | + | [[Category:Baking]][[Category:Cake]][[Category:Desserts]][[Category:Gluten Free]][[Category:Lemon]][[Category:Potato]] |
This is adapted from BBC Good Food. | This is adapted from BBC Good Food. | ||
Latest revision as of 19:07, 13 March 2012
Recipe by: Dogfish Uploaded by Drimble Wedge
This is adapted from BBC Good Food.
You will need:
For the cake:
- 1 ¾ sticks butter
- 1 cup sugar
- 1-1/8 cup almond meal
- 4 eggs
- 1 cup cold mashed potato (make with a ricer for extra smoothness, or just throw in the leftovers from your fridge)
- 3 lemons’ worth of zest
- 2 tsp baking powder
For the glaze:
- 4 tsp icing sugar
- juice of 1 lemon
Preheat the over to 350°. Butter an 8” round cake pan.
Cream together the sugar and butter until fluffy, then beat in eggs one at a time. Add almond meal, mashed potato, lemon zest and baking powder. Pour into the pan and bake for 30-45 mins or until cake tester comes out clean. Cool in the pan for 10-15 mins, then finish cooling on rack.
Mix icing sugar and lemon juice together. Pierce the top of the cake all over with a toothpick, then pour it over, letting it drip down the sides. Smooth with a spoon or spatula.
Let the cake cool completely before serving.
