Lemon Potato Cake
Author: 
 
Ingredients
  • 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
For the syrup:
  • 4 tbsp caster sugar
  • Juice of 1 lemon
Method
  1. Preheat the oven to 180°C/350°F.
  2. Butter and line a 20cm cake tin.
  3. Beat the sugar and butter together until light and fluffy.
  4. Add the eggs one at a time while still beating.
  5. Sift the flours and baking powder together and add to the wet ingredients.
  6. Add the mashed potato, zest and the almond meal.
  7. Pour into the tin and bake for 30 minutes or until a skewer comes out clean.
  8. Cool a little then tip out onto a wire rack.
  9. Mix the lemon juice and sugar for the syrup and slowly pour over the warm cake.
  10. Cool completely before slicing and eating.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/lemon-potato-cake-gluten-free-low-fodmap/