I wanted to get this really simple recipe for gluten free Madeira cake on my website, as not only is it a great traditional afternoon tea cake that can be sliced and enjoyed with a hot cuppa, it can also be used as a base for so many great puddings – such as trifle, tiramisu etc. And because of this, it opens up the possibilities to make and enjoy even more delicious gluten free treats!!
Gluten free Madeira cake is denser in texture than your traditional gluten free sponge cake and is subtly flavoured with fresh lemon zest!
200g (7oz) gluten free mix or gf self-raising flour (I used Freee by Doves)
175g (6oz) butter softened (Lurpak full fat spreadable butter works great – love it!)
175g (6oz) caster sugar
50g (2oz) *ground almonds
3 large beaten eggs
Grated rind of a lemon
Preheat the oven to 180C/350F/Gas 4/Fan 160C
Grease and line or pop a ready-made greaseproof loaf tin liner into a 2lb loaf tin.
Pop all the ingredients into a large bowl and whisk well (an electric hand mixer is great for this job!) until thick and creamy.
Transfer the mixture into the loaf tin and smooth out with the back of a spoon.
Bake for about 50 – 60 minutes until golden and firm to touch.
The Madeira cake will keep well for a few days in an airtight container and can be frozen too. If you plan to freeze it and use as the base for puddings in the future, it’s best to portion up to the required size you need before freezing.
*Check to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out!