The Madeira cake is a typical British cake, which the English love to enjoy at tea time. Historically, nobility used to consume this cake accompanied by a sweet wine called Madeira, hence the name. The Madeira cake is a moist and spongy cake, ideal for cake design, but also great for breakfast. I propose Nigella Lawson’s recipe, also in a gluten-free and lactose-free version.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: English
Ingredients
- 14 tbsp butter (lactose-free with less than 0.01% lactose or vegetable)
- 1 cup sugar
- 3 eggs (large)
- 2.5 cups flour (or gluten-free rice flour)
- 3 tsp baking powder (gluten-free)
- 1 lemon (grated zest and juice)
- 2 tbsp sugar
Tools
- 1 Bowl
- 1 Mixer (or stand mixer)
- 1 Pan
- 1 Spatula
Procedure
Take the butter out of the fridge at least an hour before starting to soften it and the eggs 30 minutes before.
Wash the lemon thoroughly and dry it.
Whip the butter with the sugar and lemon zest in a stand mixer or with an electric mixer.
When the mixture is smooth and frothy, add one egg at a time, waiting for it to be well incorporated before adding the next.
After the eggs, add the flour and lemon juice.
Grease a 8×8 inch square mold and pour the mixture.
Spread well with a spatula or spoon.
Sprinkle the sugar over the surface.
Bake in a preheated static oven at 350°F for 25-30 minutes.
Remove from the oven and let cool.
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WARNING: consult the Italian Celiac Association guidelines and read the ingredients carefully to ensure there is no gluten contamination
Tips
It keeps in a cake container for 4-5 days in a cool place.
It keeps in a cake container for 4-5 days in a cool place.
It keeps in a cake container for 4-5 days in a cool place.
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