Gluten Free Madeira Cake

Name: Gluten Free Madeira Cake
Cook time: PT65-70 M
Yield: 1 madeira cake
Ingredients: 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

5.0

11 Ratings

65-70 minutes 1 madeira cake Wheat,Gluten Vegetarian

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About this recipe:

The creamy light texture of this Madeira sponge makes a sensational loaf cake that keeps extremely well. We think this classic sponge is best served in simple slices.

Equipment:

500g/1lb loaf tin and mixing bowl

Ingredients:

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

Method:

170°C, Fan 150°C, 325°F, Gas 3

Pre-heat the oven.
Rub some butter around the inside of a 500g/1lb loaf tin or insert a baking liner.
Cut the butter into small cubes and put them into a mixing bowl.
Add the caster sugar and beat together until light and fluffy.
Break one egg into the bowl and beat well.
Stir in the ground almonds and finely grated lemon zest.
Beat in the remaining eggs one at a time.
Sieve the flour into the bowl and mix well.
Stir in the milk.
Tip the mixture into the prepared baking tin and smooth the top.
Bake for 65-70 minutes, until a cocktail stick pushed into the centre comes out clean.
Cool the cake in the tin for 10 minutes before turning out onto a wire rack.