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LEMON AND ALMOND CAKE (Gluten free)
200 g butter
200 g sugar or castor sugar
5 eggs
500 ml ground almonds (I did not have enough almonds, so mixed it with Cashew nuts)
250 g well mashed potatoe (yes this is correct) – cold
Zest of 4 Lemons, grated (I prefer Limes as it has a better peel)
12.5 ml baking powder
Drizzle:
75 – 100 ml sugar (depends on how sweet you want it, cake is not very sweet)
Juice of 3 lemons
Pre-heat oven to 180 C. Butter a large oven proof dish (or two spring form cake tins and line with baking paper). Beat sugar and butter till light and fluffy. Gradually add the eggs, one at a time, beating well. Fold in ground almonds (I put in my liquidizer), cold (very well) mashed potato, lemon zest and baking powder. Mix well.
Tip the mixture into tin or dish, level on top and bake for 30 – 40 minutes (depending on dish) till golden and skewer comes out clean when inserted. Cool for 10 minutes, then carefully transfer onto wire rack (or leave in the dish). Mix sugar and lemon juice while cake is cooling, simmer on very low heat till sugar has melted. Spoon the mixture over the cake or cakes. Allow to cool completely before slicing.
A little expensive, but worth it. Something really different.
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