Mashed potato is the secret hero of this gluten free cake! It’s marvellously moist and lovely and lemony.
I first saw the Thermomix at my friend Kathy’s demo and it was love at first sight! I went home and waxed lyrical about this super snazzy kitchen machine but David was not convinced… Until I told him about the mashed potato. Thermomix Mashed Potato is like restaurant quality mash, only better and I think it’s fair to say, good mashed potato is a one way ticket to my husband’s heart!
It seems only fitting then, that on the rare occasions that we have left over mash, we can upcycle it into a cake, and a gluten free one at that, because I truly believe that life is short and everyone should have their cake and eat it.
Mixing mashed potato into a cake and thus combining two of my favourite comfort foods has to be my favourite kind of veggie smuggling to date! I love serving this cake and getting people to guess the secret ingredient, no one has ever guessed mashed potato but now that I’ve gone public, maybe they’ll know now!
This cake is lovely and light and super versatile. I like to make it in a round tin, but it works just as well in two small loaf tins. If you haven’t got any almond meal, you can use polenta or gluten free flour.
I find the almond meal in particular adds a delicious depth of flavour and the gluten free flour gives a slightly firmer texture but whatever you use, expect a super moist, dessert style cake.
Do you like veggie smuggling too? Is there one food that is a one way ticket to your heart too?
Ingredients
200g butter, softened
200g caster sugar
4 eggs
175g almond meal (or gluten free flour or polenta)
250g cold mashed potato
zest of 3 lemons
2 teaspoons (gluten-free) baking powder
FOR THE DRIZZLE
4 tablespoons granulated sugar
juice of 1 lemon
How to – Traditional
- Heat oven to 180C/160C fan-forced. Grease and line the base of a deep, 20cm round cake tin.
- Beat the sugar and butter together until light and fluffy, then gradually add the eggs one at a time, beating well after each addition.
- Fold in the gluten free flour, cold mashed potato, lemon zest and baking powder.
- Tip into the tin, level the top, then bake for 50-55 minutes or until golden and a cake tester inserted into the middle of the cake comes out clean.
- Turn out onto a wire rack after 10 minutes. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
How to – Thermomix
- Heat oven to 180C/160C fan-forced. Grease and line the base of a deep, 20cm round cake tin.
- Add the butter to TM bowl and chop for 3 seconds on speed 7. Scrape down lid and sides of bowl.
- Insert the butterfly and add the sugar. Mix for 1 minute on speed 4 until light and fluffy. Scrape down sides and base of bowl.
- With the blades running on speed 4, add the eggs, one at a time through the hole in the lid, beating well after each addition. This should take 1 minute.
- Add the gluten free flour, cold mashed potato, lemon zest and mix for 5 seconds on speed 4. Scrape down sides and base of bowl and then mix for a further 5 seconds on speed 4.
- Transfer the mixture to the tin, level the top, then bake for 50-55 minutes or until golden and a cake tester inserted into the middle of the cake comes out clean.
- Turn out onto a wire rack after 10 minutes. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
Other info
TIP! If you’d like to make this nut-free, as well as wheat-free, switch the ground almonds for polenta or wheat-free flour.
