So me, my Mam and sister Lauren went on a long walk during the Easter holidays. When we arrived in Hexam, Mam had heard about this little café that did Gluten Free Cake.
The Bee in the Butterfly. What a lovely quirky name for a lovely quirky cafe.
We turned up at the cafe 20 minutes before it closed (it was a sunday) but the owner said it was fine. She was a very friendly and interesting. Her cafe nicely reflected a life of travels around the world, something I absolutely loved.
There was a great variety and choice of gluten free option, we didn’t have food so I can’t comment on that, but we did have tea and cake.
Right, the cake.
So she had two options left for us, diam cake (always incredible) and a lemon cake. We both chose lemon cake, and when we sat down, she came over to tell us there was a secret ingredient and we had to work out what it was.
We deliberated this for ages, and my Mam suggested potato….oh how me and Lauren laughed. But she was right…it was a lemon drizzle potato cake. This fascinated me, I couldn’t believe it, she said it was easy to bake, you can bake it in bulk and freeze it, then let it deforest. She warned us not to refrigerate it, because it becomes more potato-y! But it was delicious. It had the texture of like bread and butter pudding, but in a really good way. Unfortunately, I didn’t have my phone to take any pictures so you are going to have to trust me….it was delicious.
I searched online and found the recipe, which I’m going to share with you… (it’s from BBC Good Food)
Gluten-Free Lemon Drizzle Cake
- 200g butter, softened
- 200g golden caster sugar
- 4 eggs
- 175g ground almonds (to make it nut free see below)
- 250g mashed potatoes
- zest 3 lemons
- 2 tsp gluten-free baking powder (Supercook does one)
For the drizzle
- 4 tbsp granulated sugar
- juice 1 lemon
- 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 almonds, cold mashed potato, lemon 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 lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
Here is her Facebook page: https://www.facebook.com/BeeInTheButterflyCafe
If you’re ever in Hexam, pop in…you’ll be truly welcome!
3 Cattle Market, Hexam, NE46 1LS, 07790257209