This gluten free cake is perfect for Easter. It is not particularly fancy, but it’s packed full of flavour and the little hidden waterfalls of tangy lemon syrup are to die for. Whip this up on Easter sunday with leftover potatoes from the night before (oh yes, there’s potatoes in there) and you will be enjoying a little slice of sunshine with your afternoon coffee!
The idea for this cake came to me as I had a big Tupperware of raw potato wedges in the fridge. You see… I hosted a horse burger event this weekend. (Shock horror.. now, let me explain.) I have grown up eating horse fairly reguarly, so after the huge horsemeat scandal here in Europe, I thought it was time to convert a few friends to this delicious meat. So during Sunday, I had 20 hungry friends through my home; all tucking into a delicious ‘everything homemade’, horse-burger! And they all loved it. Anyway… I had some potato wedges left over, and as I hate wasting and I am leaving for Easter holiday tomorrow, I had to cook something using these.
However – as Pete and I are going out for dinner tonight (a new restaurant is opening in Copenhagen, BROR, run by two ex-Noma chefs… how could I resist?), I had to make something that wasn’t an evening meal – out of potatoes. I went through my cupboards, found I had some lemons and eggs that also needed using… and the gluten free lemon drizzle cake was born! It is admittedly quite a sweet cake, and it is therefore important that you make the lemon syrup quite tangy. When poured on the cake, this will create little moist pockets of sour and fresh lemon, to perfectly counteract the sweet cake.
Since I started eating gluten free, I haven’t really eaten cake like this. I find that gluten free recipes are often restricted to cookies, muffins or raw food, as it is hard to replace the wheat flour in bigger cakes. You cannot taste the potatoes at all, but they act as the moist and starchy element, and I’d go as far as argue that most people wouldn’t even notice that this cake was gluten-free. I will definetely use potatoes in baking like this again!
As any other recipe I create, most of the ingredients can easily be replaced to fit what you have access to. The lemons can technically be replaced by any other citrus fruit, just make sure to adjust the sugar amounts as it will be too sweet with for example oranges. If you do not have vanilla you can easily leave it out, or alternatively use fresh vanilla pods (I would have done, if I had any). The chestnut flour can also easily be replaced with only almond flour…this will probably make a bit of a lighter cake.
So – get this little beauty on your Easter menu, and prepare to welcome spring in a slice of cake!
200 grams of soft, salted butter
200 grams of golden caster sugar
100 grams of almond flour
75 grams of chestnut flour
250 grams of cold mashed potatoes
Zest of 2 lemons
2 teaspoons of gluten free baking powder
1 teaspoon of vanilla paste or the seeds of 1 fresh vanilla pod
Juice of 1 lemon
1 tablespoon of agave sirup
1. Whisk the soft butter and sugar until white and fluffy.
2. Add 1 egg at a time, whilst whisking gently. Don’t be discouraged if it splits, it will come together when you add the other ingredients.
3. Add the flours, the potatoes, vanilla, lemon zest and baking powder. Stir till combined.
4. Spoon into a 20cm baking tin (round or square.. you choose!)
5. Bake at 180 degrees celsius for 40 minutes or until a toothpick comes out clean.
6. Let cool for 10 minutes.
7. Make approximately 30 holes in the surface of the cake with a toothpick.
8. Combine the lemon juice and the agave (use normal sugar to taste, if you do not have agave), and pour over the cake so all of the wholes get some.
9. Leave to cool completely. Dust with icing sugar and a bit of fresh lemon peel. Serve on it’s own or with some cool creme fraiche!