- 200 G Sugar
- 200 G Butter
- 4 Eggs
- 250 G Mashed Potatoes
- 200 G Ground Almonds
- 2 tsp Baking Powder
- Zest of 3 Lemons
For The Drizzle
- 10 Tbsp Sugar
- Juice of 3 Lemons
1, Whisk the butter and sugar together until it’s very smooth and creamy.
2, Wash and peel your potatoes, ensuring you have 250G of peeled potatoes. Dice your potatoes and place in boiling hot water, and leave to boil until soft and tender.
3, Once your butter and sugar are creamed, add your eggs to the mixture, one by one to keep it fluffy and creamy.
4, Zest three lemons, ensuring you do not grate the white as this would make your cake VERY bitter. Add the zest to the cake mixture.
5, When tender, mash your potatoes and allow your them to cool off. When cold, add the mashed potatoes to your cake mix along with the other ingredients; ground almonds and baking powder.
6, Mix all the ingredients until everything is blended well together. Grease and line a cake tin and place in the over at 180 degrees for 40 minutes.
7, Whilst your cake is in the oven, prepare your syrup. Juice three lemons, making sure you leave out all the seeds. Mix the lemon juice with 10 teaspoons of sugar and mix until everything dissolves.
8, Pierce your cake in various areas and drizzle your syrup over the cake.
Recipe by Christine Pons