200g lactose free butter, softened
200g golden caster sugar
175g gluten free self raising flour
250g mashed potato
zest 2 oranges
2 tbsp cocoa powder
2 tsp gluten-free baking powder
For the drizzle
4 tbsp granulated sugar
Juice, zest 1 orange
Heat oven to 180C/fan 160C/gas 4. Butter (lactose free and line a deep, 20cm round cake tin.
Beat the sugar and lactose free butter together until light and fluffy, then gradually add the egg, beating after each addition.
Fold in the gluten free flour, cocoa, cold mashed potato, orange zest 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 after 10 mins cooling. Mix the granulated sugar and the orange juice and zest together, then spoon over the top of the cake, letting it drip down the sides.
Let the cake cool completely before slicing.
Recipe adapted from: Good Food