Surprise lemon drizzle cake

No flour? This uses mashed potato and ground almonds instead. Yes, really!

QQServes 8-10 Prep 30 mins including cooking the potatoes Cook 40 mins without drizzle

Q200g butter, plus extra for the tin 200g caster sugar

4 eggs

175g ground almonds

250g cold mashed potato 3 lemons, zested

2 tsp baking powder

FOR THE DRIZZLE

4 tbsp granulated sugar

1 lemon, juiced

1 Heat the oven to 180C/160C fan/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter until light and

fluffy, then gradually add the eggs, beating after each addition. Fold in the almonds, mash, lemon zest and baking powder.

2 Tip into the tin and level. Bake for

40-45 mins or until golden and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely. 3 Mix the sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.

PER SERVING 514 kcals, fat 36g, saturates 15g,

carbs 41g, sugars 35g, fibre 2g, protein 9g, salt 0.9g