I recently became the incredibly proud owner of a
potato ricer. I have been meaning to purchase one of these kitchen gadgets for
ages and finally got around to adding one to my ever growing selection of culinary
paraphernalia thanks to a Lakeland voucher received as a leaving present when I
left my old job back in February. So along with a tagine (will also be
experimenting with that one soon) and some rather sharp knives (yup the use of
these has already resulted in a need of raiding the first aid kit for
plasters!) I bought a potato ricer. Once it arrived I immediately went out and
bought a rather large bag of spuds and started producing beautifully smooth and
creamy mashed potato as well as copious amounts of gnocchi. But despite my best
efforts the potatoes I had purchased didn't really seem to be running down so I
started to look for alternative potato recipes and came across a flourless
lemon drizzle cake that uses mash which I couldn't resist trying. The result is
a nicely moist and zesty cake which is gluten free and which doesn't taste of
potato…always a good thing in a cake I think!
INGREDIENTS
200g butter
200g caster sugar
4 eggs
100g polenta
100g ground almonds
250g cold mashed potato
Zest from 2 lemons and 2 limes
2 teaspoons of gluten free baking powder
FOR THE DRIZZLE
Juice from 1 lemon
Juice from 1 lime
75g caster sugar
FOR THE BUTTER CREAM
150g butter
300g icing sugar
Juice from half a lime
A couple of drops of food colouring
Makes approx 18 cup cakes
Pre-heat oven to 180 deg C / 350 deg F
Beat the sugar and butter together until light and
fluffy.
Add the eggs one at a time to the sugar and butter,
mixing thoroughly.
Fold in the almonds, polenta, mashed potato (mashed
with a potato ricer or just good old potato masher, but ensure it is just plain
mashed potato and isn’t seasoned or has milk of butter added when mashing),
lemon and lime zest and baking powder.
Divide the mixture between 18 cupcake cases placed in a
cup cake baking tray and place in the oven.
Cook for 25 to 30 minutes until lightly golden in
colour and firm to the touch.
Once cooked remove the cakes from the oven and use a
sharp knife to make a couple of slits in each of the cupcakes.
Mix the sugar and juice from the lemon and lime for the
drizzle in a small bowl and stir until the sugar has dissolved. Then spoon a
little of the mixture over each of the cupcakes allowing the syrup to soak into
each of the cakes. Then allow the cakes to cool fully.
Once cool the cakes can be decorated with butter cream.
Beat together the softened butter and icing sugar until smooth. Add the lime
juice, adding a little more icing sugar if necessary to prevent the mixture
from becoming to runny. I then split the butter cream between 2 bowls and
coloured one with yellow food colouring and one with green, then spread the
icing onto each cake.
The citrus drizzle cakes are now ready to enjoy!
Recipe adapted from Good Food Gluten Free Lemon Drizzle Cake
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