Coeliac Maidstone

CAKE

- Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the flour, cold mashed potato, lemon zest and juice and baking powder.

- Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack and using a cocktail stick make holes in the sponge.

- Gently heat the granulated sugar and lemon juice in a saucepan until the sugar has dissolved. Pour this slowly over the warm sponge and let it soak in. (I don't do this with the cupcakes)

- This can be topped off with buttercream or glacé icing.

BUTTERCREAM

- Use an electric whisk to make the soft butter light a fluffy.

- Add about half of the icing sugar and mix gently by hand so the dust doesn't go everywhere! Then add the rest of the icing sugar and mix again by hand.

- Add the lemon juice and some food colouring if you want.

- Mix until fully combined, this can be done by hand or with an electric whisk.

GLACE ICING

Add some of the lemon juice (or water) to the bowl of icing sugar. Add a few drops at a time and mix well between each addition, you could replace some of the lemon juice with food colouring if you like. The icing sugar doesn't need much liquid to get to the right consistency. Just keep going slowly until you get a texture you're happy with.

TOP TIP:

- Use a potato ricer to mash your potatoes; it will give a fantastically light and fine texture. Failing that, pushing it through a sieve after it has been mashed will also do the trick!

Lemon Cake fromrosieskitchen.com	Members Tips	Local Venues
LEMON CAKE 250g butter , softened 250g golden caster sugar 4 eggs 250g gluten-free self raising flour, sieved 250g mashed potatoes zest and juice of 3 lemons 2 tsp gluten-free baking powder 4 tbsp granulated sugar 4 tbsp lemon juice	Good Coeliac food provided by the following Cruise Lines. P&O Thompson Carnival	Antonias Restaurant 106 High Street Tonbridge. 01732 368877 Serve many gluten free dishes - starters, mains and deserts, using gluten free bread, pasta, pizza bases, etc. The Courtyard cafe at Brogdale, near Faversham. 01795 530013 Have several gluten free cakes, including profiteroles! The Plough at Stalisfield Green. 01795 890256 They are really helpful and have made a gluten free menu for me! If you inform them you are a Coeliac when booking, they always make great effort to ensure there are several gluten free choices for each course on the menu. They also make their own gluten free bread and have bought in gluten free rolls and crackers.
BUTTERCREAM 100g soft butter 225g icing sugar 4 tsps lemon juice Food colouring (optional)	Airlines Etihad	Carluccio’s at Bluewater has an excellent gluten free menu and are very knowledgeable. Mr. Beans - opposite former Woolworths Week St. Maidstone Grafty Green Garden Centre Café . Zizzis The Halfway House Challock. Good Gluten Free food Served
GLACE ICING 2 tbsps lemon juice 115g icing sugar Food colouring (optional)		Gluten Free Whitstable Area Castle Cafe GF sponge cake Cupcakes 64 Harbour Street CT51AG ( on Sat/Sun)
CAKE - Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the flour, cold mashed potato, lemon zest and juice and baking powder. - Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack and using a cocktail stick make holes in the sponge. - Gently heat the granulated sugar and lemon juice in a saucepan until the sugar has dissolved. Pour this slowly over the warm sponge and let it soak in. (I don't do this with the cupcakes) - This can be topped off with buttercream or glacé icing. BUTTERCREAM - Use an electric whisk to make the soft butter light a fluffy. - Add about half of the icing sugar and mix gently by hand so the dust doesn't go everywhere! Then add the rest of the icing sugar and mix again by hand. - Add the lemon juice and some food colouring if you want. - Mix until fully combined, this can be done by hand or with an electric whisk. GLACE ICING Add some of the lemon juice (or water) to the bowl of icing sugar. Add a few drops at a time and mix well between each addition, you could replace some of the lemon juice with food colouring if you like. The icing sugar doesn't need much liquid to get to the right consistency. Just keep going slowly until you get a texture you're happy with. TOP TIP: - Use a potato ricer to mash your potatoes; it will give a fantastically light and fine texture. Failing that, pushing it through a sieve after it has been mashed will also do the trick!		Canterbury Fenwicks department store soup & bread, roast of day sandwich. Carluccios (in Fenwicks) Gluten free menu Starbucks Sandwiches Marks & Spencer Sandwiches & cakes C&H Fabrics
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