Gluten Free Madeira Cake


  • 150g unsalted butter
  • 150g caster sugar
  • 3 eggs
  • 15g ground almonds
  • half a lemon, grated zest
  • 100g FREEE Self Raising White Flour
  • 2 tbsp milk
  • butter, for tin


  1. Pre-heat the oven.
  2. Line a 500g/1lb loaf tin or insert a baking liner.
  3. Put the butter and caster sugar into a large bowl and beat together until light and fluffy.
  4. Beat in one egg. 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.