I needed a cake to take to a family get together which was low FODMAP and needed to be gluten free. I came across this recipe on the BBC good food website
http://www.bbcgoodfood.com/recipes/5870/glutenfree-lemon-drizzle-cake. It is a moist, light cake that can be made as cupcakes or as a whole cake.
Ingredients:
175g almonds
200g cold butter
175g golden caster sugar
Zest of 3 lemons or limes
4 eggs
250g cold, mashed potato
2 teaspoons GF baking powder.
Drizzle:
4 tablespoons sugar
Juice of a lemon or lime
Preheat oven to 180C
1. Grind almonds on speed 8 for 8-10 seconds. Remove from bowl.
2. Cream butter, sugar and zest on speed 3 for 3 minutes.
3. Set machine on speed 3 and crack the eggs one at a time through the hole in the lid, leaving time for the eggs to be incorporated before adding the next one. This should take about 1 1/2 minutes.
4. Add almonds, potato and baking powder and mix on speed 5 for 8-10 seconds until combined.
5. Spoon mixture into patty pans lined with paper patty pan liners and bake for 30 minutes, or into a deep, lined 20cm round tin and bake for 40-45 minutes. The cakes are ready when they are golden brown and a skewer inserted into the middle of the cake comes out clean.
6. Leave to cool in tin for 10 minutes before turning out onto a cooling rack.
7. Mix together drizzle ingredients and drizzle over the warm cake. Leave to cool.
Notes:
- I cooked a large potato in the microwave and used my ricer to mash it. This helps keep the cake light, but if you don't have a ricer, just mash it in your usual way.
- I cooked the mixture in my silicon mini bundt tin, but the cake was so moist, that it wouldn't come out of the tin in one piece. I recommend using paper liners.
- I didn't pour the drizzle on my cakes as they stuck in the tins, and they were still nice just sprinkled with icing sugar.
- Any citrus fruit would work with this recipe
