Lemon and poppy seed cake must be on top of most people’s cake lists. Tangey, moist and soft. But this recipe is different it is not only gluten free but also grain free. Instead of flour, you use mashed potatoes and ground almonds. I first made it about four years ago when my parents started following a gluten-free diet. The original recipe for the lemon drizzle cake is from BBC Good Food, one of my favourite websites for recipes by the way.
I am a sucker for interesting recipes, if there is some kind of vegetable in I am willing to experiment. It was a hit and I have made it a few times over the years people are always impressed and stunned that the main ingredient is potato.
I always thought it did not rise very well and decided to rather make it in a bread tin. I am also a firm believer that when using oil in baking a cake it will be moister than using butter so I decided to use olive oil instead of canola oil because seed oils are more inflammatory. I reduced the sugar significantly and also added poppy seeds.
To increase the prettiness I decided to make a frosting with cream cheese. I have to say this cake makes me so happy. It is a happy cake, sunshine on a plate.
Essential oils as a flavouring
Essential oils has a lot of benefits and uses, if you want to add some extra lemon flavour you can use a few drops of Lemon essential oil in your baking. Lemon oil is derived from the rind of lemons through a process called cold pressing. This oil is highly concentrated and possesses the distinct and refreshing aroma of fresh lemons.
Lemon oil pairs well with a variety of ingredients, including sugar, vanilla, and other citrus flavors like orange and lime. I still used fresh lemon zest and juice also in the recipe.
In addition to adding flavor to your baked goods, essential oils also offer a range of health benefits and lemon oil is rich in antioxidants and has antibacterial and antiviral properties. It is also believed to support digestion and boost immune function.
For individuals with gluten intolerance or celiac disease, finding substitutes for wheat flour in baking can be challenging. One unexpected ingredient that can serve as a gluten-free replacement in baking is the humble potato.
My advice would just be to make sure the potato is cooked through before mashing or if you have one, use a potato ricer to mashn your potatoes; it will give a fantastically light and fine texture. Otherwise, you might end up with little hard pieces of mashed potato in your cake.
Cream cheese frosting
Cream cheese frosting is a classic accompaniment to many baked goods, from carrot cake to red velvet cupcakes. However, adding honey, lemon zest, and vanilla to this frosting can elevate it to a whole new level of deliciousness.
I also prefer not to use icing sugar in my frostings, I really don’t like sickening sweet frostings. So a little bit of honey really does the trick.
To make frosting, start by mixing together cream cheese ( I like a medium fat like Simonsberg) honey, lemon zest, and vanilla extract. The result is a sweet and tangy frosting with a subtle hint of citrus. Finish off the cake with some extra poppy seeds.
I have made this cake in round tins 20cm in diameter and now also in a bread tin
Overall, this gluten-free lemon poppy seed cake made with potatoes is a great way to satisfy your sweet tooth while also using up some pantry staples. The mashed potatoes add moisture and richness to the cake, while the lemon and poppy seeds add brightness and texture. Give it a try and see for yourself how delicious gluten-free baking can be!