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, which is perfect with a hot cuppa, it can also be used as a base for so many great puddings, such as; trifle, tiramisu etc.
With the addition of ground almonds, this gluten free Madeira cake, delicately flavoured with lemon zest, really is a delicious classic, and one I’m sure you will want to make and enjoy, over and over again.
Ingredients
200g (7oz) gluten free self-raising flour or mix (add ¼ teaspoon xanthan gum if this or guar gum is not in the flour already)
175g (6oz) butter softened (Lurpak full fat spreadable butter works well)
175g (6oz) caster sugar
50g (2oz) *ground almonds
3 large beaten eggs
Grated zest of 1 lemon
Method
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 minutes until golden and firm to touch, and when a cake skewer or sharp knife is inserted into the middle it comes out clean. Remove from the oven and leave to cool slightly before removing from the tin.
Recipe notes and suggestions:
The Madeira cake will keep well in an airtight container for 3-4 days. It can also be frozen.
This gluten free Madeira cake works really well as a cherry cake too. Just add around 180g of washed, halved glacé cherries to the mixture and bake as normal.
Thanks so much for checking out this gluten free Madeira cake recipe and supporting my blog.
For now,
Liz x
*Check to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.
7 comments
This recipe turned out marvellously. I used it for a birthday cake, replacing the milk with soya milk. No one could guess that it was gluten free. It also kept well. In fact I think it got better after a day or two.
(I coated it with ‘vegan chocolate fudge icing’ from BBC Food, which worked very well)
Thank you so much for taking the time pop a comment on my site. I’m absolutely delighted that this recipe was a hit for you!! I Love BBC Good Food website and whilst they have a dedicated gf section, many of their standard recipes adapt so well to gluten free versions too!
Very best wishes and happy baking!
Liz x
This recipe is now my go to bake!! Such a hit with my non gf friends
Love it…..that is so good to hear!x
Hi can i make this in a 6 inch x 3 inch round cake tin and in a 8 inch x 3 inch round tin ? Also would i need to double the recipe to fit in the above tins ?
Thanks
Hi, whilst I’ve never baked a round version of this cake I’m quite sure it would work really well in a 8 x 3 inch round tin with the same quantity. You will probably find the cake won’t take as long to bake as the mixture won’t be as deep as the loaf tin. I’d suggest checking it after 40 minutes. I feel the 6 inch may be a bit too small for the volume of this recipe but you could reduce the quantity. Do hope this helps. Liz ✨
Thank you so much for your reply .