I’ve tried a number of gluten free cake recipes and this may be the best yet. It uses a secret ingredient – mashed potato!

Odd, I know, but it really does work to provide a moist texture and it holds the whole cake together, so it doesn’t have the crumbly consistency that a lot of other gluten free cakes do. Also, it tastes bloody great.  From BBC Good Food.

Cuts into 10 slices.

• 250g softened unsalted butter
• 250g golden caster sugar
• 4 eggs
• 250g gluten free self raising flour (I always use Dove Farm’s – available from most supermarkets)
• 2 tsp gluten free baing powder
• 250g mashed potato, forked through to remove lumps
• 2 lemons, zest and juice
• 1 orange, zest and juice

To decorate:

• 175g icing sugar
• squeeze lemon juice
• candied lemon and orange slices (or anything – I just had these in the cupboard)

1. Heat oven to 180c/160c fan/gas 4. Grease and line a deep 20cm round cake tin. Beat the butter and sugar until pale and fluffy, then gradually beat in the eggs one by one. Fold in the flour, baking powder, mashed potato, zests and juices. Scrape into the tin and level the top.

2. Bake for 45 mins until golden and a skewer comes out clean. Cool in the tin for 10 mins, then move to a wire rack.

3. Sift the icing sugar and mix enough lemon juice (and possibly water) to make a stiff, but still runny icing. (I turned my cake upside down at this point, so the icing would be going on a flat surface.

4. Then spread the icing on top and arrange the decoration.