Gluten-free lemon cake

This is similar to the wedding cake I made for my son and his wife.

Ingredients

300 g	Potatoes, large, mashing variety
200 g	Butter
200 g	Caster sugar
4	Eggs
175 g	Almond meal
2 tsp	Baking powder
3	Lemons, finely grated rind

Lemon syrup

3	Lemons, juice of
6 Tbsp	Sugar

Directions

1. Peel the potatoes and boil. Drain and mash well to make 250g of mashed potato. Cool.
2. Preheat the oven to 180°C. Lightly grease and line a 20-21cm deep round cake pan.
3. Beat the butter and caster sugar, until light. Add the eggs one at a time, beating well after each addition. Stir in the almond meal, baking powder, mashed potato and lemon rind.
4. Pour into the cake pan. Bake for 45-50 minutes until a skewer inserted in the centre comes out clean.
5. Stand for 5 minutes then turn onto a wire rack to cool.
6. Meanwhile, stir the lemon juice and sugar on low heat until the sugar is dissolved. With a fine skewer make a few holes in the cake. Drizzle about 1/4 of the syrup over the hot cake. Serve the remainder on the side.
7. This cake can be frozen in wedges.

More of Jan's lemon recipes

Prawn salad with lemon dressing

Lemon, gin and ginger marmalade

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