We’ve come to the end of my Idaho Potato recipes (for the time being, let’s not get too sad) and because it is the end, I’ve saved the best for last. I feel like you always need to end on a sweet note, so what better way than with this Gluten Free Idaho Potato Pistachio Lemon Cake?! Now I’m not a pro or whiz when it comes to gluten-free baking, so I don’t post make GF recipes that often, because I don’t eat like that in real life. So who am I to say what’s right or wrong? I often feel like there are so many great GF blogs, books and recipes already out there, more and more everyday, that it’s hard for me to come in and be like, “Listen up, I know what I’m talking about when it comes to GF cooking and eating so listen to everything I have to say!” That just isn’t the case. At all. But when potatoes are turned into a dessert cake without the use of flour, but with all of the flavor and texture, now that’s something I can definitely get behind.
This cake is the perfect ending to any meal, especially if you’re like my mamma who doesn’t like overly sweet desserts. It’s the perfect balance of sweetness with just a tiny bit of savory because of the mashed potatoes used in the cake. Don’t let that fool you though or deter you from making it. You’ll find out quickly that this cake is everything you never knew you wanted. If berries are in season, either blueberries or blackberries, adding them to the batter along with the lemon and pistachio, would just take it over the top. OVER THE TOP. So what are you waiting for? Get to making a mashed potato cake on the double.
Let’s start with the mashed potatoes. So here’s the deal. Before you write this recipe off as being too crazy because it’s a sweet dessert cake and yet, it has mashed potatoes in it, give it a try. You wont taste it. This is a gluten-free cake and we need to ensure two things. A that it’s delicious and moist (I hate this word and I’ll just use it once because there is no other way to say it. So the mashed potatoes ensures this. Also, B). It gives the cake body and the perfect texture needed since flour isn’t used here and there is no gluten.
**Note: You can most definitely make the mashed potatoes from scratch, specifically for this recipe, by peeling and dicing a potato or two, boiling it until tender and then mashing with a bit of butter and milk. Or you can use up leftover mashed potatoes you have on hand from the night before.**
Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
Once combined, stir in the vanilla extract, lemon zest, lemon juice and mashed potatoes. Stop the mixer and scrape down the bottom and sides of the bowl, to ensure that everything gets evenly incorporated.
**Note: The mixture will look curdled but it’s okay. Just continue going. Don’t have fear because it’ll stop you from doing great things in the kitchen….or just in general.**
Stir in the almond flour, salt and baking powder and fold until well combined. Add the chopped pistachios and fold until evenly incorporated throughout the batter.
**Tip: If you’re not a fan of pistachios, try the cake with chopped up almonds or walnuts. Or simply leave them out altogether and still make the cake without.**
Pour the cake batter into a buttered and floured* 9-inch cast iron skillet. If you don’t have a cast iron skillet, a 9-inch cake round pan will work just fine.
**Tip: Make sure to use Gluten-Free flour blend for the dusting of the pan. If you don’t follow a strict gluten-free diet, then using AP flour for that little step will be okay.**
Sprinkle the top with more chopped up pistachios, and bake in a preheated 350 degree F oven until golden brown, set, and a toothpick inserted in the middle comes out clean, about 35 to 40 minutes.
Remove from the oven, and let cool on a wire rack until completely cooled to room temperature. Slice and serve with sweetened fresh whipped cream on the side.
**Note: To make whipped cream, just beat heavy cream, a tiny bit of powdered sugar and vanilla extract on high until soft peaks form, about 3 to 5 minutes.**
This cake can be made up to 2 days in advance and kept in the fridge until ready to serve and eat. Just allow to sit at room temperature about 30 minutes before you plan on serving the cake so that you don’t eat it cold straight from the fridge. I mean, you totally can…but just in case you don’t like cold cake.
This cake will definitely surprise you. It’s not overly sweet at all, which I think desserts sometimes shouldn’t be that sweet. And it’s the perfect texture and crumb. The almond flour and pistachios gives the cake a nutty taste and flavor that goes so well with the fresh lemon juice.
This is the last of the Idaho Potato recipes I created this month. Please look back at the different recipes I shared throughout the month of July. Just in case you missed any of them, you can click here and see them all, including last years batch of recipes!
**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**
- 1 large Idaho russet potato, peeled and diced
- 14 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 large lemons, zested and juiced
- 2 teaspoons vanilla extract
- 1¾ cups almond meal
- 2 teaspoons gluten-free baking powder
- ½ cup chopped pistachios
- fresh whipped cream, for serving
- Place the diced potato in a medium saucepan and fill with cold water. Bring to a boil and cook until fork tender, about 10 to 15 minutes. Drain and mash until smooth. Set aside to cool to room temperature.
- Preheat oven to 350 degrees F. Grease and flour a 9-inch cast iron skillet, set aside.
- Cream together the butter and sugar on high until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract, lemon zest, lemon juice, and mashed potatoes. It’ll look curdled but that’s okay. Add the almond meal, baking powder and stir until well combined. Use a rubber spatula to scrape the sides and bottom of the bowl. Add the pistachios and fold until evenly incorporated.
- Pour the batter into the prepared skillet and spread out evenly. Bake until set, golden brown and a toothpick inserted in the middle comes out clean, about 35 to 40 minutes. Remove from oven and let cool completely before cutting and serving. Serve with fresh whipped cream and more chopped pistachios on top.