While I’m all for eating loads of veg, I’m all for cake too. This one is for all the lemon drizzle lovers out there. Here’s to baking our way to staying sane during COVID-19!
Now please don’t be put off by the addition of mash potato... trust me. It works, it’s a thing, it’s epic. No one will ever know.
4 eggs (at room temperature)
1 cup of white sugar (200g)
1 tbsp extra virgin olive oil
1 3/4 cups of blanched almond meal (175g)
2 tsp baking powder
3 tbsp icing sugar
1. Peel your potato(s) and add to a large pot of boiling water. Boil until soft and then drain. Mash until smooth with 1 tbsp of olive oil. Set aside and put in the fridge to cool.
2. Preheat your oven to 180c and then grease a cake tin with butter.
3. Zest 4 of the lemons and set the zest aside. Save the lemons for the drizzle.
4. In a bowl beat the butter and sugar until well combined. The mix should look light and fluffy. Measure out 3/4 of a cup of the mash (250g) - this is what you’ll use for the cake.
5. In a separate bowl whisk the eggs together. Then, gradually add the eggs to the butter and sugar mix, stirring as you go.
6. Sieve in the almond meal and baking powder into the bowl. Then add the lemon zest, continuing to mix the batter.
7. Add in the measured out the cooled mashed potato and stir until the mix is completely combined.
8. Cut the lemon you didn’t zest in half, and then into wedges.
9. Pour the cake mix into the greased tin and decorate with lemon wedges. Pop the cake in the oven and cook for 40-45 minutes.
10. While the cake is cooking make the drizzle. Juice the three lemons you used for zesting into a bowl and the icing sugar. Mix.
11. Remove the cake from the oven and leave it to sit for 5 mins. Then transfer the cake to a plate and carefully prick all over the top of the cake with a fork.
12. Evenly pour the drizzle mix all over the cake. Leave the cake to absorb the drizzle for a further 15 mins before cutting.
Credit to BBC food who provided the foundations to get started with this recipe.