Lemon Drizzle Cake (low FODMAP)
Lemon Drizzle Cake (low FODMAP) with added mashed potatoes is an innovatory idea for a gluten free cake to be moist and fluffy. This one tastes the best still slightly warm or reheated in the microwave.
Equipment
- a mixing bowl
- a hand mixer
- round cake tin 20 cm
- baking paper
Ingredients
- 100 g Lurpak lighter olive oil spread
- 100 g lactose free natural yogurt
- 10 tbsp sweetener I used one with aspartame
- 4 eggs
- 175 g gluten free flour
- 250 g mashed potato
- Zest of 3 lemons
- 2 tsp baking powder gluten free if you are a Coeliac
- For drizzle: 4 tbsp sweetener
- juice of 1 lemon
Instructions
- Preheat the oven to 180C or 160C fan.
- Butter a 20 cm baking round cake tin and line it with a baking paper. In the end, butter on top of the paper as well to make sure that the cake won't stick.
- Using a hand mixer, beat the sweetener and Lurpak spread until fluffy. Then add the effs, one by one, beating after each addition.
- Mix in the flour, cold mashed potato (make it fluffy with a fork first), lemon zest and a baking powder.
- Place the batter in the tin, levelling it. Bake in the oven for 40-45 minutes or until a skewer comes out clean (it depends on your oven).
- Cool it for 10 minutes, then turn it upside down. In a bowl, mix the sweetener with the lemon juice until dissolved. Using a fork, make lots of little holes in the top of the cake. Drizzle the sweet and zesty juice over the cake. Serve!