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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: CakeCakeCakeCakeQuarter Cake 20 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

20 Reviews
5 stars: 15
4 stars: 1
3 stars: 1
2 stars: 1
1 stars: 2

Average Customer Rating:

CakeCakeCakeCakeQuarter Cake

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By Miss Sarah Saunders

07 Apr 2017 | 21:49 BST

Rating: CakeCakeCakeCakeCake

I am not a baker, in fact I baked my first cake only two years ago and it was this recipe, it's all I've done since. I always double the ingredients as I find I need more mixture, I always use large eggs and bake at 150-160 for 45 minutes and the cake has never failed me yet!! Everyone always compliments it and nobody knows its gluten free until I tell them. Five stars from me!

Thank you so much for your lovely review, we are so pleased you love this recipe. Happy baking!

By Mrs GILL MCMAHON

28 Jan 2017 | 16:10 GMT

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

wish this recipe would say what size eggs needed. Obviously used the wrong size - didn't rise and tastes like sweet scrambled eggs. Another disaster.

By Mrs Sue Charman

13 Aug 2016 | 09:03 BST

Rating: CakeCakeCakeCakeCake

But late I know, only just found website. Egg free use Ogran, can get it in health food shop and now Tescos !!!

By Dr Patricia Stanfield-Bowen

14 May 2016 | 15:49 BST

Rating: CakeCakeCakeCakeCake

cake. You must follow the instructions. The best madeira cake I and my very discerning friends have tasted.

By Dr Patricia Stanfield-Bowen

14 May 2016 | 15:46 BST

Rating: CakeCakeCakeCakeCake

Providing you follow the exact instructions this cake is the best I and my friends have ever tasted and we are very disse

By Miss Aine Byrne

28 Mar 2016 | 14:03 BST

Rating: CakeCakeCakeCakeCake

Hi I'm looking for GF and Egg free recipe. Any suggestions what I could use instead off the egg.

By Mrs Jan Morgan

08 Feb 2016 | 13:15 GMT

Rating: CakeCakeCakeEmpty CakeEmpty Cake

Just made this cake but doubled up recipe as using a 10" square tin as making a birthday cake. Lovely texture but it didn't rise. Would try again but not sure whether it was the doubling up or something I did wrong!

By Mrs Emily Argent

25 Jul 2015 | 12:26 BST

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

I'm not sure what went wrong - the mixture tasted great. After cooking for 70 minutes, it had a good crust, the bottom was fine but the middle was stodgy. May try again one day.

By Mrs Josanne Kane

26 May 2015 | 10:56 BST

Rating: CakeCakeCakeCakeCake

I have just made a cupcake from the batter using this recipe.It tastes delicious! I do not eat a gluten free diet, but I'm making a wedding cake with a gluten free tier. If the large cake turns out as good as this then I will be extremely happy. I'll be back to post my thoughts again :)

By Miss Audrey Bartholomew

27 Apr 2015 | 13:20 BST

Rating: CakeCakeCakeCakeCake

Done this cake in a bread tin and an 8 inch and both came out beautiful. But now need to downsize the recipe to a 6 inch any ideas ?
Thanks