Gluten-free lemon cake

Have you thought about using mashed potatoes in baking? Me neither, until I tried this lemon cake at our Guild of Food Writers annual market place event. The team at Potatoes New Zealand had made it up for tasting to remind us how multi-talented and nutritious potatoes are.

Ingredients

200 ml	Canola oil
200 g	Caster sugar
4	Eggs
175 g	Ground almonds
250 g	Mashed potato, cooked and cooled (Main)
3	Lemons, zested
2 tsp	Baking powder

Directions

1. Heat oven to 180C. Grease and line a 20cm cake tin.
2. Beat oil and sugar until light, then gradually add the eggs, beating after each addition.
3. Fold in the almonds, cold mashed potato, lemon zest and baking powder. Pour into the tin and level the top.
4. Bake for 40-45 minutes or until golden and a skewer inserted into the middle comes out clean.
5. Cool for 10 minutes before turning out on to a wire rack. Cool completely before slicing.

Variation

Drizzle the warm cake with a lemon glaze made by heating 4 Tbsp sugar with the juice of 1 lemon.