We’re going to a Big Meet this weekend – it’s all very exciting… There’ll be people there that I have known and chatted to on forums for years now… and it will be so great to meet them in the flesh for the first time. I’m not sure that Sandy and the boys are quite so excited, but the prospect of camping, streams to paddle in (the boys) and good food and drink (Sandy), has certainly got them interested.
Because there’s at least one dairy-free person coming, and because EVERYBODY loves cake, I’m going to make this amazing dairy and gluten free number, with a very special secret ingredient… mashed potato… I don’t know how it works, but it most definitely does. It’s a gorgeous cake, moist, lemony with a scrumptious crunchy topping.
When you are choosing your dairy free margarine or spread it’s worth keeping in mind that some are better than others for baking – here’s a great taste test that I’ve found on another blog.
Lemon Drizzle Cake
200g dairy free margarine or spread (e.g. Vitalite)
200g caster sugar
175g ground almonds
300g potatoes or 250g cold mashed potatoes (if you are using leftovers make sure they are unsalted and that there’s no added dairy!)
zest of 3 lemons
2 tsp baking powder (gluten free)
4 tbsp granulated sugar
juice of 1 lemon
- If you are not using leftovers, peel the potatoes, roughly chop, then boil for around 10 minutes until soft. Drain them, then return to the pan and cover the pan with a clean tea-towel for 5 minutes. Remove towel and mash the potato thoroughly with a fork or potato masher, then leave to cool.
- Pre-heat oven to 180C, 160C (fan oven) or Gas Mark 4.
- Lightly grease and line a 20cm round cake tin (or an 18cm square tin) with baking parchment.
- Use a mixer or an electric hand whisk to beat the dairy-free margarine and the sugar together until they are very light and fluffy.
- Add the eggs, a little at a time, beating well after each addition.
- Gently fold in the ground almonds, mashed potato, lemon zest and baking powder.
- Put the mixture into your prepared cake tin and then bake for 40-45 minutes until golden and firm to the touch.
- After removing from the oven, cool the cake for 10 minutes then remove from the tin & baking parchment, and transfer to a wire rack.
- Mix the granulated sugar and the lemon juice, then move the cake onto a fresh piece of baking parchment (to catch any drips – don’t want to waste them!).
- Use a skewer to make a few holes in the top of the cake, then spoon over the sugar and lemon mixture, allowing it to drip down the sides of the cake.
- If you can wait that long, it is much easier to leave the cake to cool completely before slicing it. Good luck with that one!
- Wrap it in foil and store any leftovers in an airtight tin.