Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2 potatoes for mashing (e.g. Rooster potatoes) (approximately 200 g)
  • 75 g gluten-free flour
  • 300 g sugar
  • ½ tsp salt
  • 150 g butter
  • 4 eggs
  • 4 lemons
  • Icing sugar
  • 2 tbsp potato starch
EUPOTATOES28755 website 820x480 recipes 01 34
Preparation time: 25 MIN Cooking time: 40 MIN
  1. Wash and peel the potatoes and cut into pieces. Cook them in salted, boiling water then drain them and crush with a fork. Refrigerate overnight.
  2. Sieve the flour, icing sugar and salt into the bowl with the mashed potatoes. Mix together.
  3. Cut the butter into cubes and mix into the mashed potato mixture.
  4. Preheat the oven to 180°C/Gas 4.
  5. Spread the mixture over a baking tray lined with baking paper and refrigerate for 30 minutes.
  6. Place the tray in the oven and cook for 20 minutes. Meanwhile, prepare the lemon mixture/batter.
  7. Beat the eggs with 200 g of sugar until frothy.
  8. Grate the lemon zest and dilute the potato starch with the juice from the 3 lemons. Mix the lemons with the eggs and heat the mixture over a medium heat for 5 minutes, stirring well, until thickened.
  9. Pour the mixture over the sponge and return to the oven for 10-15 minutes.
  10. Refrigerate and sprinkle with icing sugar and cut into 3-4 cm pieces just before serving.


For an exotic fruit version, replace the lemon with passion fruit.

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