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
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