I wanted to get this really simple recipe for gluten free Madeira cake on my blog. As not only is it a great traditional afternoon tea cake, that can be enjoyed with a hot cuppa, it can also be used as a base for so many great puddings. Such as; trifle, tiramisu etc. Opening the door to so many more delicious gluten free treats!
Thanks to the addition of ground almonds, gluten free Madeira cake is denser in texture than a traditional gluten free sponge cake and is delicately flavoured with 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 zest of 1 lemon
Preheat the oven to 180C/350F/Gas 4/160C Fan.
Grease and line 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 prepared 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.