Go to your basket

0 items - Your basket is empty

 

You are here: Home > Recipes > Gluten Free Madeira Cake

Gluten Free Madeira Cake

Doves Farm recipe

Our recipe

Madeira cake makes a great alternative celebration cake and it would be hard to detect that our Madeira Cake recipe is made with gluten free flour. The creamy light sponge makes a sensational cake on its own and also makes an elegant celebratory cake when split horizontally, sandwiched with sieved raspberry jam and iced as a birthday or wedding cake.

Customer rating: CakeCakeCakeCake3 Quarter Cake 6 customer reviews

Servings

Unit of measurement

Ingredients

150 gUnsalted Butter
150 gCaster Sugar
1 Lemon (Zest)
2 tbspsGround Almonds
3 Eggs
100 gGluten Free Self-Raising Flour
2 tbspsMilk

Method

 

1.Line a 20cm/8" round or 500g/1lb baking tin with greaseproof or parchment.

2.Preheat the oven to 170°C/Fan150°C/325°F/Gas 3

3.Beat together the butter and caster sugar until light and fluffy.

4.Beat in one egg.

5.Add in the ground almonds and lemon zest.

6.Beat in the remaining eggs one at a time.

7.Sieve in the flour and mix adding the milk.

8.Tip intothe prepared baking tin and smooth the top.

9.Bake in a preheated oven for 60/90 minutes, until a skewer or cocktail stick pushed into the centre comes out clean.

Temperature & cooking time:
170°C/Fan150°C/325°F/Gas 3 for 60/90 minutes

Customer reviews

6 Reviews
5 stars: 5
4 stars: 1
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCake3 Quarter Cake

Share your thoughts with other customers:

Write Review

 

By Ms Tanya Stephens

28 Jun 2014 | 11:20 BST

Rating: CakeCakeCakeCakeCake

This is the best GF cake I have made to date- I registered just to comment. I recommend following Mrs Burrage's lead above and adding the lemon syrup- it makes a perfect lemon drizzle cake. Nobody knew this was gluten free, I was extremely pleased!

By Mrs Sheridan Webb

22 Apr 2014 | 18:31 BST

Rating: CakeCakeCakeCakeCake

I made this as an Easter cake and it was gorgeous. Really moist compared to other gluten-free cakes I've made in the past. I baked it in two 7" tins, which was lucky as they rose very high! Perhaps because I split the mixture, the cake was ready after 50 mins. Glad I kept an eye on it.

By Mrs Jennifer Povey

03 Mar 2014 | 15:51 GMT

Rating: CakeCakeCakeCakeEmpty Cake

I made this recipe the weekend and make it into 12 small cupcakes rather than 1 larger cake (simply because I dont have a 1lb loan tin). They turned out beautiful and my husband (who doesnt require a gluten free diet) couldnt tell the difference. I topped with a crunchy top made from the juice of 1 lemon and 3 tbsp graunlated sugar.

By Mrs brenda hughes

08 Dec 2013 | 19:53 GMT

Rating: CakeCakeCakeCakeCake

have made this as a sponge cake with vanilla butter cream very yummy. freezes well so can make in advance for parties. my partner loves coffee and walnut cake so omitted lemon used 4 tablespoons of coffee in a little water and 4oz of crushed walnuts just as good as when I was able to use ordinary flour. a great base mix thank you

By Miss Helen Green

30 Oct 2013 | 17:33 GMT

Rating: CakeCakeCakeCakeCake

Fabulous cake. Made several times for a friend's girl who is coeliac and she loves it. I actually made a ordinary sponge for my daughter's birthday and a smaller one using this recipe. Most of us preferred this one! Will keep using again and again!!

By Mrs R Burrage

23 Mar 2013 | 17:19 GMT

Rating: CakeCakeCakeCakeCake

When cooked I made holes in the top with a skewer and spooned over 3 tablespoons of icing sugar dissolved in the juice of one lemon, allow to cool before slicing- lovely.