Lemon drizzle cake with mash

You don't need flour for this heavenly dessert. By Hilary Biller

Ingredients

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 (1 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 together the butter and caster sugar until 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 180C 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. Serves 10-12