A little while ago whilst browsing recipes online, I came across this recipe for a gluten-free lemon drizzle cake which was made using mashed potato. Yep, mashed potato. I thought it was interesting, so naturally had to give it a go!
My version of the cake used sweet potato and fewer lemons, so the cake ended up with a lovely subtly sweet flavour. I cheated and used gluten-free flour instead of almonds, but it still worked. I thought the cake was a little dense, but it was very moist and the marshmallow fluff topping just, well, topped it! :-) Needless to say, this one didn’t last long!
350g sweet potato
200g caster sugar
4 medium eggs
225g self raising flour
1 tub of marshmallow fluff
Prep time: 35-40 minutes
Cook time: 40-45 minutes
- Peel and dice the sweet potato, then boil it in water for around 10-15 minutes, until soft. Drain and put to one side to cool slightly.
- Preheat the oven to gas mark 3 (160 degrees) and grease and line a cake tin.
- Once cooled, tip the potatoes into a large bowl and beat with an electric mixer until smooth.
- Beat in the margarine and sugar until the mixture is light and fluffy. Add the eggs one at a time, beating between each addition.
- Zest the lemon, and mix this into the cake batter along with the juice of half of the lemon.
- Sift and fold in the flour, until the mixture has combined. Pour into the prepare cake tin and level the top. Bake for 40-45 minute, until golden brown and firm to touch. If unsure, just poke a skewer into the centre of the cake - if it comes out clean and dry, you're done!
- Allow the cake to cool in it's tin for 5-10 minutes before turning out onto a wire rack to cool completely.
- Once cooled, spread or pipe marshmallow fluff on to the top of the cake.
- Serve and enjoy!