self test
Ingredient Mashed Potatoes – Does This Gluten Free Lemon Cake Really Taste Good?
© Bart / Adobe Stock
When I came across this cake recipe with mashed potatoes on the internet, I just had to try it to see if it tasted good. You can read here how the cake turned out and whether you should perhaps bake it with mashed potatoes.
Admittedly, the thought of peeling and boiling potatoes before I can start baking annoyed me a bit last Friday. I might even have changed my mind if I hadn’t also wanted to test the cake for the editors. In the end, however, the effort was much less than you would think when reading it.
Why not?
I’ve already baked cakes with zucchini or carrots and thought they were delicious. So why not one made with one of my favorite ingredients, potatoes? The best thing about the pastry is that it’s very easy to make and it passed the taste test over the Easter weekend too. In addition, the cake does not require any regular flour, which makes it easier to digest. Aside from a subtle smell of cooked potatoes when the cake comes out of the oven, there is no sign of the secret ingredient to my tasting family members. My “test subjects” found the cake very tasty and my mother was thrilled after the secret was revealed. Nobody had suspected anything about the potatoes before. Now let’s get down to how the cake is made.
What you need
Ingredients
- 200 grams of butter
- 200 g brown cane sugar
- 4 eggs
- 175 g ground almonds (polenta or gluten-free flour can also be used if you have nut allergies)
- 250 g mashed potatoes
- Zest of three lemons
- 2 tsp gluten free baking powder
For the glaze
- juice of a lemon
- 200 g powdered sugar (don’t worry, you don’t have to use everything)
In just a few steps to cake success
- Peel the potatoes and weigh out 250 g when peeled. Depending on their size, cook them for about 15 to 20 minutes and then mash them. I made it by hand, but you can use a food processor to make a softer mush.
- It is best to spread the mush in a cold ceramic bowl so that it cools down quickly.
- Preheat the oven to 180 degrees top/bottom heat or 160 degrees convection. I chose recirculation for my test.
- Grease the rim of a 20 cm round baking tin and line the bottom with baking paper.
- Blend butter and brown sugar together until fluffy and light.
- Gradually add the eggs and briefly mix the batter after each added egg.
- Now add the almonds, mashed potatoes, lemon zest and baking powder and mix again.
- Pour the cake batter into your prepared baking pan and smooth the surface.
- Bake the cake for about 40 to 45 minutes. The surface should appear golden and a toothpick inserted into the batter should come out with no residue.
- Let the cake cool for 10 minutes. Then place it on a wire rack and carefully remove the baking pan. The rust should be on an easily wipeable surface. The best thing to do is to use the baking paper to carefully slide the cake off the baking pan and onto the grid, so take your time! Because the cake is very soft and fluffy, which makes it fragile.
- Tear off any parchment paper protruding from under the cake so that the cake frosting that follows can run off easily. Otherwise you risk mushy cake edges on the bottom.
- Mix the cake icing with the lemon juice and powdered sugar. Keep adding powdered sugar until the glaze is somewhat thick.
- Pour the icing over the cake, letting it run down the edges to coat the cake all over.
- Let the cake with the icing cool completely – then cut it and enjoy the really delicious, fluffy and at the same time mushy lemon cake!
My conclusion: It won’t be the last time
The positive feedback from my family and the fact that the cake is empty after three days convinced me. “Very tasty,” says my mother. “He’s great,” says my father. You can’t hear anything better than that – especially since the brownies at the weekend were a complete failure and this was confirmed to me unequivocally. So I know for sure: The cake was wonderful and I will definitely bake the delicious lemon cake again.
Source used: BBC good food