Gluten-free lemon drizzle cake

1 Preheat the oven to 180ºC/ fan 160°C/gas 4. Grease and line a 20x30cm baking tray with baking paper.

2 Using an electric hand mixer, cream the low-fat spread and  3/4 cup caster sugar together in a mixing bowl until light and fluffy. Beat in the eggs, then fold in the ground almonds, mashed potato, zest of 3 lemons and baking powder.

3 Spoon the mixture into the prepared baking tray, then bake for 40–45 min until lightly golden and firm to the touch. Cool in the tin for 5 min, then turn out on to a wire rack to cool completely.

4 Meanwhile, make the lemon drizzle: put the sugar and lemon zest and juice in a small pan. Cook, stirring, over a low heat until the sugar dissolves. Continue cooking and stirring for a further 3 min or until slightly thickened.

5 Prick the top of the cooled cake all over with a skewer. Drizzle over the syrup, then set aside for 1 hr.