200g butter, softened
200g golden caster sugar
175g ground almonds (to make it nut free see below)
2 tsp gluten-free
4 tbsp granulated sugar
8. Let the cake cool completely before slicing.
If you have one, use a potato ricer to mash your potatoes; it will give a fantastically light and fine texture.
If you'd like to make this nut-free, as well as wheat-free, switch the ground almonds for polenta or wheat-free flour.
Per serving (Cake serves 8-10)
2g saturated fat