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!
Ingredients
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
Method
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.
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 .