This is a very moist gluten-free cake. It is zingy and delicious without being too sweet. And who knew you could bake with mashed potatoes.
125ml olive oil
175g ground almonds
250g mash potato
3 lemons zested
2tbs poppy seeds
2tsp baking powder
Pinch of salt
3 drops of Young Living essential lemon oil (optional)
You could use the cream cheese frosting from the Carrot and courgette muffins
Or you could make a Ricotta cheese frosting
200g firm ricotta
1-2 tbsp of honey or maple suryp
1 tsp lemon zest
- 1/2 tsp vanilla extract
- Heat oven to 180C. Butter and line a, 20cm bread tin. Beat the sugar and olive oil together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest, poppy seeds, baking powder, salt, and lemon essential oil if you are using it. It is totally optional but it adds even more lemon flavour.
- Tip into the tin, level the top, then bake for 30-40 minutes or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Let the cake cool completely before icing.
Meanwhile, while the cake is cooking make the icing, whisk the ricotta, honey, lemon zest and vanilla in a stand mixer fitted with the whisk attachment until combined. Add 2 tbs water and continue whisking until smooth. Let the cake cool down completely and use a spatula to spread the ricotta icing on top of the cake. Sprinkle with lemon zest and poppy seeds.
Make sure to mash the potatoes well and get all the lumps out. I have even pushed the mash through a sieve on a few occasions.
This recipe could also be baked in a round tin but it is a very flat cake.
Keywords: lemon poppy seeds gluten free