Serves 10-12

Cake:

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

Lemon drizzle:

Juice of 2 lemons

260g (2 cups) icing sugar

Warm water

Method:

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.