Gluten-Free Lemon Cake (With a Secret Ingredient!)

We can't wait to try this lemon cake recipe from Hugh Fearnley-Whittingstall of River Cottage. In addition to ground almonds, it contains one very unexpected – and gluten-free – ingredient……mashed potatoes!

Fearnley-Whittingstall says, "The idea for this lovely, moist cake came from Elena Wong on our production team. It's best made with leftover whole potatoes, which you’ve mashed or, even better, riced once cold." (Just make sure that if you're using leftovers, they don't contain too much butter, milk, or other seasonings!)

Have you ever made a cake with mashed potatoes?

Get the recipe: Tim's Lemon Trickle Mash Cake

Related: The River Cottage Meat Book by Hugh Fearnley-Whittingstall

(Image: Channel4.com)

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Categories

Baking, Cake, Gluten-Free

Emily Ho is a Los Angeles-based writer, recipe developer, and educator on topics such as food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network. Learn more at Roots & Marvel

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