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.
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
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.
*Check to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.