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.
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| 150 g | Unsalted Butter |
| 150 g | Caster Sugar |
| 1 | Lemon (Zest) |
| 2 tbsps | Ground Almonds |
| 3 | Eggs |
| 100 g | Gluten Free Self-Raising Flour |
| 2 tbsps | Milk |
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
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By Mrs R Burrage
Rating:
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.
Our recipe
Our recipe
16 Apr 2013
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