Today I’m sharing this Gluten Free Madeira Cake recipe. Growing up I loved madeira cake. Though cakes were usually homemade in my house, I have fond memories of eating the supermarket kind that was lathered in thick orange icing.
I’m sure the ready made kind still exists at the supermarket, but I’m yet to find a gluten free version. Anyway, feeling nostalgic on the Australia Day long weekend I decided to make a gluten free version.
It went down a treat with my family, served for morning tea with a much needed coffee after a 2 hour drive to the beach.
Did you bake anything for Australia Day? Thanks for stopping by The Naughty Dietitian.
- 175 g butter, softened
- ¾ cup caster sugar
- zest 1 lemon
- 1½ cups gluten free plain flour
- 1 teaspoon baking powder
- 3 eggs, lightly beaten
- 2 tablespoons milk
- 1 tablespoon candied citrus peel (optional)
- Preheat oven to 180° fan forced and line a 20 x 10cm loaf tin with baking paper.
Cream the butter, sugar and lemon zest until light and fluffy. Sift flour and baking powder, then slowly alternating with the eggs, add to the butter mixture.
Fold the milk into the mixture until combined. Then pour cake batter into the prepared tin and bake for 15 minutes
- Sprinkle the citrus peel over the top of the cake and bake for a further 30-35 minutes or until golden brown and cooked through.
- Cool in the tin before transferring to a wire wrack.