Gluten-free sundried tomato bread
A quick, gluten-free bread recipe - no need for yeast, ready in under an hour
Gluten-free lemon drizzle cake
- Preparation and cooking time
- Prep:
- Cook:
- Including cooking potato
- Easy
- Serves 8 - 10
Skip to ingredients
- 200g buttersoftened
- 200g golden caster sugar
- 4 eggs
- 175g ground almond(switch for polenta or wheat-free flour to make this recipe nut-free)
- 250g mashed potato
- zest 3 lemons
- 2 tsp gluten-free baking powder
For the drizzle
- 4 tbsp granulated sugar
- juice 1 lemon
Nutrition: per serving
- kcal514
- fat36g
- saturates2g
- carbs41g
- sugars35g
- fibre2g
- protein9g
- salt0.88glow
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
step 2
Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. 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.
