Lemon Potato Cake
Author: Suzanne Perazzini
- 200gms/7oz softened butter
- 150gms/5.5oz caster sugar
- 4 eggs
- 75gms/2.6oz almond meal
- 40gms/1.4oz white rice flour
- 25gms/1oz potato starch
- 10gms/0.35oz tapioca flour
- 250gms/8.8oz mashed potato
- zest of 3 lemons
- 2 tsp gluten-free baking powder
- 4 tbsp caster sugar
- Juice of 1 lemon
- Preheat the oven to 180°C/350°F.
- Butter and line a 20cm cake tin.
- Beat the sugar and butter together until light and fluffy.
- Add the eggs one at a time while still beating.
- Sift the flours and baking powder together and add to the wet ingredients.
- Add the mashed potato, zest and the almond meal.
- Pour into the tin and bake for 30 minutes or until a skewer comes out clean.
- Cool a little then tip out onto a wire rack.
- Mix the lemon juice and sugar for the syrup and slowly pour over the warm cake.
- Cool completely before slicing and eating.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/lemon-potato-cake-gluten-free-low-fodmap/
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