Don’t wait for your celiac friends to come over to try this amazingly delicious cake. No gluten means the mixture can’t be overworked and mashed potato makes the cake really moist. Perfect for Valentine’s Day!
Heat your oven to 180ºC (350ºF). Butter and line a deep 20cm (8″) round cake tin. Beat 250g (8¾ oz) of caster sugar and 200g (7 oz) of softened butter together until light and fluffy then gradually add 4 eggs one at a time, beating after each addition. Fold in 175g of ground almond meal, 250g (8¾ oz) of cold mashed potato, the zest of 2 lemons and 2 teaspoons of (gluten free) baking powder. Spread half of the mixture into the tin, dot with some fresh or frozen raspberries and cover with the rest of the mixture, levelling the top. Bake for 40-50 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Cool for 10 minutes in the tin before turning onto a wire rack. For the glaze place a small saucepan over medium-low heat and add 80g (2¾ oz) of raspberries, 80g (2¾ oz) of sugar and the juice of 1 lemon. Warm through for 4-5 minutes until the raspberries have softened and the sugar has dissolved. Strain through a fine sieve. With a small stick blender or a mini food processor add ⅛ of a teaspoon of xanthan gum, preferably while blending. This will thicken the raspberry glaze immediately. When the cake has cooled pour the glaze over the top, letting it drip down the sides a little.
michelle picker cooks 