Years ago - pre children - I used to live with Sonja. A couple of weeks ago I bumped into her in the local shopping centre. Her and her husband have bought five acres and built a new house. She rang on Sat morning and invited me to afternoon tea on Sunday, both her parents were also going to be there.
Sunday morning I made this wheat free lemon cake (I have been wheat free for about 3 weeks, hoping to fix stomach problems) to take. It is really nice and you would never know that it wasn't made from ordinary cake ingredients! Honestly!
Wheat free lemon cake
200g butter , softened
200g golden caster sugar
4 eggs
175g ground almonds
250g mashed potatoes
zest 3 lemons
2 tsp gluten-free baking powder
200g golden caster sugar
4 eggs
175g ground almonds
250g mashed potatoes
zest 3 lemons
2 tsp gluten-free baking powder
Syrup
1/2 cup water
1/3 cup sugar
zest from 1 lemon
3 tblspns lemon juce
Heat oven to 180C/fan 160C/gas. Butter and line a deep, 20cm round cake tin. 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. Wait 10mins and then place on serving plate.
Put syrup ingredients into a saucepan and boil for approx. 4 mins until thick and syrupy. Using a skewer poke holes into cake and then pour syrup over cake.
Yummo!
I think it would be really nice warm for dessert, with cream or yoghurt.
Sandy
1 comment:
hi from N.Z. cake looks yummy, will even have a go at making it myself.cold and windy here today.
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