The Lemon Zest Cake

As the academic part of this project draws to a close I thought what better way to end this project than with a dessert. 

I had recently been talking about my blog with my brother's fiance who is a dietician, who suggested I try to make a lemon zest cake which she heard about from the BBC's website 'Good Food'. The lemon zest cake is potato rather than flour based which is beneficial for those who suffer from celiac disease - or glutton intolerance.

Ingredients:

200g of softened butter

200g caster sugar

4x eggs

3x lemons

175g ground almonds

 250g mashed potatoes

2tbs of glutton free baking powder

Begin by heating your oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition.  Then fold in the almonds, cold mashed potato, lemon zest and baking powder.  

Tip into the tin, level the top, then bake for 40-45 mins. Place the cake onto a wire rack  and leave for 10 mins to cool. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides.

Let the cake cool completely before slicing. I recommend some custard as a side.

BBC, (August 2008) Glutton-Free Lemon Zest Cake [Internet] http://www.bbcgoodfood.com/recipes/5870/glutenfree-lemon-drizzle-cake April 20th 2012