Fruit and Vege Report with Glenn Forsyth

Lemon Cake

• 200 mls canola oil
• 200g caster sugar
• 4 eggs
• 175g ground almonds
• 250g mashing potatoes, cooked, mashed and cooled
• zest 3 lemons
• 2 tsp baking powder

1. Heat oven to 180°C.
2. Spray a 20 cm round cake tin with oil and line the bottom with baking paper.
3. Beat oil and sugar until light, then gradually add the eggs, beating after each addition.
4. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
5. Pour into the tin and level the top. Bake in preheated oven for 40-45 minutes or until golden, and a skewer inserted into the middle comes out clean.
6. Cool for 10 minutes, then turn out onto a wire rack.
7. Cool completely before slicing.

Variation: Drizzle the warm cake with a lemon glaze.

• 4 Tbsp white sugar
• juice 1 lemon

Heat sugar and lemon juice together, then spoon over the top of the cake, letting it drip down the sides.

Recipe from Potatoes New Zealand