Ingredients

• 1 cup of caster sugar 

• 3/4 cup butter

• 3 eggs (room temperature)

• 1 cup of ground almonds

• 1/2 cup of gluten-free flour (can replace this with more ground almonds)

• 2 cups of mashed boiled potato (cold)

• zest of 2 lemons

• 6 tablespoons of lemon juice

• 2 teaspoons of baking powder

• 1 teaspoon of baking soda

• 1/2 teaspoon of vanilla essence

For the drizzle:

• 2 lemons juiced

• 4 tablespoons of caster sugar

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Instructions

• Preheat the oven to 160’C

• Prep a cake tin with butter 

• Beat the butter and sugar together until fluffy

• Add the eggs one by one and continue beating

• Now add the vanilla essence and lemon juice and mix with a spatula

• Add all the other ingredients and mix it together gently 

• Fill the cake tin 

• Bake for 35-45 minutes according to your oven's instructions

• Check at about 25 minutes and cover the tin with foil if required 

• Combine the drizzle ingredients and pour it over the cake once it has cooled completely

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