Gluten Free Madeira Cake

Makes 1 loaf cake

The creamy light texture of this Madeira sponge makes a sensational loaf cake, to be served in simple slices. It would be hard to detect that our Madeira Cake recipe is made with gluten free flour.

Free from Gluten, Soya, Wheat


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  1. Line a 500g/1lb loaf tin with parchment and pre-heat the oven.
  2. Put the butter and caster sugar into a large bowl and beat together until light and fluffy.
  3. Beat in one egg.
  4. Add in the ground almonds and lemon zest.
  5. Beat in the remaining eggs one at a time.
  6. Sieve the flour into the bowl and mix well.
  7. Stir in the milk.
  8. Tip the mixture into the prepared baking tin and smooth the top.
  9. Bake for 65-70 minutes, until a cocktail stick pushed into the centre comes out clean.
  10. Cool the cake in the tin for 10 minutes before turning out onto a wire rack.


500g/1lb baking tin, parchment lined and mixing bowl


170°C, Fan150°C, 325°F, Gas 3

Cooking time

65-70 minutes

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