Gluten_free_lemon_and_poppy_seed_cake

Gluten Free Lemon and Poppy Seed Cake for Coeliac UK Awareness Week

This week (14th-20th May) has been Coeliac UK Awareness Week. Coeliac Disease is an autoimmune disease where gluten triggers an immune reaction and damages the small intestine. This means that people suffering from coeliac disease have to avoid foods containing gluten, these include wheat, barley and rye. The theme for the Coeliac UK Awareness Week is The Gluten-free Challenge. I don’t do much gluten free baking, and use wheat flour in pretty much all the cakes I bake, so this is something new for me. I found a recipe on BBC Good Food for this gluten free lemon drizzle cake. I was very surprised to see that the key ingredient to the cake is 250g MASHED POTATO! I have used vegetables in cakes before, obviously carrot is very popular in cake and courgette and beetroot are becoming increasingly popular cake ingredients (you can find my recipe for chocolate beetroot cake here). However I have never heard of using mashed potato so although slightly sceptical I thought I would give it a go! I have to say I have been pleasantly surprised with the results, it created a lovely and moist lemon cake and it doesn’t taste of potato!

 

Recipe (based on BBC Good Good Gluten Free Lemon Drizzle Cake):

200g butter or margarine
200g golden caster sugar
4 eggs
175g ground almonds
250g mashed potato
zest of 3 lemons
2tsp gluten free baking powder
15g poppy seeds

Drizzle:
4tbsp granulated sugar
juice of 1 lemon

Icing:
150g icing sugar
4tbsp lemon juice

Beat the butter and sugar together and then beat in the eggs one at a time. Fold the almonds, mashed potato, zest, poppy seeds and baking powder into the mixture.  Incorparate well. The mashed potato needs to be lump free, so mash it well!

The secret ingredient:

 

Pour the mixture into a greased tin and bake at 180C for approx 45 minutes until the cake is golden. Make the drizzle while the cake is baking. In a pan heat up the sugar and lemon until the sugar has dissolved. Once the cake is out of the oven prick the surface and pour half of the syrup over the cake. Let it sink in and leave the cake to cool for 10 minutes in the pan. Turn the cake out onto a wire rack, pierce the top and drizzle with the remaining syrup. Allow to cool completely.

 

To make the icing mix together the icing sugar and lemon juice, varying the quantities based on how thick or thin you want the icing to be. Once the cake is completely cool drizzle the icing over the cake. It is now ready to serve, you will be surprised how well the mashed potato works!

 

 

Enjoy!

Lottie xx

I am entering this into the One Ingredient May Challenge hosted by How to Cook Good Food and Working London Mummy. The theme this month is Lemon.

 

7 thoughts on “Gluten Free Lemon and Poppy Seed Cake for Coeliac UK Awareness Week

  1. Laura@howtocookgoodfood

    I have to try this ake now! Can’t believe it has mashed potato in it, this is a ner one on me. I can’t see any problem with it and imagine htat if it tastes half as good as it looks you may be onto a winning idea!
    Thanks so much for entering #oneingredient :-0
    Laura@howtocookgoodfood
    xxx

    Reply
  2. Nigel

    Wow, this tastes amazing Lots. I wasn’t sure that it wouldn’t taste of potato, but it doesn’t and the texture is fantastic. I am going to take a piece into work with me tomorrow for my friend, PK, who is gluten intolerant. Well done xx

    Reply
  3. bakingaddict

    I’ve never used mashed potato in cake although I did try a chocolate and potato cake once and it was delicious! I’ll have to give this a try especially since I love lemon poppyseed cakes. I made something for Coeliac UK Awareness Week too! 🙂

    Reply
  4. Pingback: Butternut Squash, Almond and Apricot Cake | Blogging about everything that I love

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