Lemon Drizzle Cake with Mash
You don't need flour for this heavenly dessert. By Hilary Biller
200g butter, softened
200g (1 cup) caster sugar
3 extra-large eggs
200g ground almonds
250g mashed potatoes (made from 3-4 large potatoes)
Zest of 2 lemons
125ml ( cup) buttermilk
5ml (1 tsp) bicarbonate of soda
Juice of 2 lemons
260g (2 cups) icing sugar
For the cake, cream the butter and caster sugar together till light and fluffy. Beat in the eggs one at a time. Add the ground almonds, cooled mash and lemon zest.
Combine the buttermilk and bicarb and stir to mix, then mix into the batter. Spray a 20cm baking pan with cooking spray and line the bottom with greaseproof paper. Spoon the batter into the pan and bake in a preheated oven at 180ºC for 45 minutes. Cool in tin for 5 minutes. Turn out onto a wire rack.
For the drizzle, mix the lemon juice with the icing sugar and enough warm water, added a spoonful at a time, to make a runny icing. Drizzle over the cooled cake and serve.