LEMON DRIZZLE CAKE

When there are plenty of lemons but flour is hard to come by, this gluten-free treat is just the ticket.

¾ cup butter or margarine

1 cup caster sugar

4 eggs

2 cups ground almond meal

250g mashed potato,

mashed without milk or spread zest of 3 lemons, plus extra to serve 2 teaspoons gluten-free baking powder 2 teaspoons icing sugar, to serve LEMON DRIZZLE

4 tablespoons caster sugar juice and zest of 1 lemon

1 Preheat oven to 180°C. Grease a 24cm square cake pan. Line with baking paper. 2 Cream butter and sugar in a bowl until light and fluffy. Beat in eggs, then fold in almond meal, mashed potato, lemon zest and baking powder.

3 Spoon mixture into prepared pan. Bake for 40–45 minutes or until firm to the touch and lightly golden. Cool in pan for 5 minutes. Remove cake. Set aside to cool completely. 4 To make lemon drizzle, heat sugar, juice and zest in a small saucepan over low heat, stirring, until sugar dissolves. Continue cooking, stirring, for a further 3 minutes or until mixture is slightly thickened.

5 Use a skewer to prick top of cake. Drizzle over syrup. Set aside for 1 hour, then cut into even pieces. Sprinkle with icing sugar and top with extra zest.

Recipe courtesy of Healthy Food Guide.

For more recipes using lemons, visit healthyfoodguide.com.au