All gluten free cakes should be this good. A deliciously light and moist lemon cake drizzled with lemon syrup.
230 g almonds
320 g potatoes, peeled and quartered
25 g lemon zest, grated (2-3 lemons)
260 g butter
200 g white sugar
60 g brown sugar
3 large eggs
2 tsp baking powder
For the lemon syrup:
100 g lemon juice (2-3 lemons)
100 g white sugar
For the Cake:
Lightly grease a 10 cup Bundt tin. Preheat the oven to 180C.
Chop the almonds at Speed 8 for 7 seconds. Set aside.
Without cleaning the bowl, chop the potatoes and lemon zest at Speed 8 for 30 seconds. Set aside with the ground almonds.
Mix the butter and white and brown sugars at Speed 4 for 20 seconds.
While the blades are running at Speed 3, add the eggs one at a time over 30 seconds.
Add the baking powder, ground almonds and potato puree and mix at Speed 5 for 15 seconds.
Scrape down the sides and mix for a further 10 seconds at Speed 5.
Pour into the Bundt tin and bake for 40-45 minutes until a skewer inserted into the centre comes out clean.
Let the cake cool in the tin for 15-20 minutes before inverting onto a serving plate.
For the lemon syrup:
Cook the lemon juice and sugar at Varoma temp, Speed 2 for 5 minutes.
Pour the syrup over the cake.
Serves 8-10. Keeps for 2-3 days.
