Gluten-free Madeira cake

Gluten-free Madeira cake

How to Cook Cakes
Peter Cassidy

This loaf will keep moist for a few days wrapped in baking parchment and foil and stored in an airtight container. It was extremely popular with our tasters, many of whom could not tell this was a gluten-free cake at all. You will need a 450–500g loaf tin.


Quantity Ingredient
160g unsalted butter, softened, plus extra to grease
1 lemon
2 large eggs, at room temperature
130g golden caster sugar
1 tablespoon golden caster sugar, for the top
80g gluten-free plain flour, (we find Doves Farm reliable)
1 teaspoon gluten-free baking powder
pinch salt
130g ground almonds


  1. Heat the oven to 170°C. Grease the loaf tin, then line the base and short sides with a piece of greaseproof paper that extends over the sides.
  2. Finely grate the lemon zest and squeeze the juice. Break the eggs into a small bowl and, using a fork, beat lightly to break them up.
  3. In a medium bowl, cream the butter and 130g sugar together until pale and fluffy, using an electric whisk. Add the lemon zest and gradually beat in the eggs, beating well after each addition.
  4. Sift the flour, baking powder and salt onto the creamed mixture and fold it in gently using a large metal spoon or a spatula, folding in the ground almonds once most of the flour has been incorporated.
  5. Add the lemon juice and stir carefully to combine and loosen the mixture.
  6. Spoon the mixture into the prepared tin, smooth the surface with a spatula and sprinkle over the 1 tbsp sugar. Bake in the middle of the oven for about 1 hour until a skewer inserted into the centre comes out clean, or with only a few moist crumbs clinging to it. Transfer to a wire rack and leave to cool in the tin.
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