Lemon Drizzle Potato Cake
- 1 cup butter, softened
- 1 cup sugar
- 4 eggs
- 6 oz bag slivered almonds, ground
- 1 cup leftover mashed potatoes
- Zest of 3 lemons
- 2 teaspoons baking powder
- For the drizzle:
- 4 tablespoons sugar
- Juice from 1 lemon
Preheat oven to 350 degrees F. Spray a deep 9 inch cake pan with cooking spray. Set aside.
Beat butter and sugar together until light and fluffy. Gradually add eggs, beating after each one.
Fold in the ground almonds. (You can use a coffee grinder or food processor to grind the almonds. If using whole almonds, blanch almonds first to remove skins).
Fold in the cold mashed potatoes, baking powder and lemon zest.
Pour into the cake pan and level the top. Bake for 40-45 minues until golden brown or when a toothpick inserted into the middle of the cake comes out clean. Cool in the pan for ten minutes and then turn out onto a wire rack. Transfer to a plate when cake is completely cooled.
For the drizzle: Mix the sugar and the lemon juice together and spoon over top the cake, letting it drip down the sides. Cake should be completely cooled before slicing.