(Grain-free!) Blackberry (or Cranberry) Lemon Cake

(Grain-free!) Blackberry (or Cranberry) Lemon Cake

AuthorJulie

3/4 cup butter, at room temperature
1 cup sugar
4 large eggs
175 g ground almonds
1 cup mashed potatoes
finely grated zest of 2 lemons
2 tsp. baking powder
1 cup fresh or frozen blackberries, raspberries or cranberries

1

Preheat the oven to 350F. Butter a 9-inch round cake pan, and line the bottom with a circle of parchment.

2

In a large bowl, beat the butter and sugar until light and fluffy, then beat in the eggs one at a time, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder. Gently stir in the berries.

3

Spread into the pan, smoothing the top, then bake for 40-45 mins or until golden and springy to the touch.

Category

Ingredients

 3/4 cup butter, at room temperature
 1 cup sugar
 4 large eggs
 175 g ground almonds
 1 cup mashed potatoes
 finely grated zest of 2 lemons
 2 tsp. baking powder
 1 cup fresh or frozen blackberries, raspberries or cranberries

Directions

1

Preheat the oven to 350F. Butter a 9-inch round cake pan, and line the bottom with a circle of parchment.

2

In a large bowl, beat the butter and sugar until light and fluffy, then beat in the eggs one at a time, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder. Gently stir in the berries.

3

Spread into the pan, smoothing the top, then bake for 40-45 mins or until golden and springy to the touch.

(Grain-free!) Blackberry (or Cranberry) Lemon Cake
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.