Loganberry Madeira cake - 8 - 12 servings
- 100g gluten free plain flour
- 50g maize flour or cornflour
- 50g ground almonds
- 1 tsp gluten free baking powder
- 175g butter or margarine, at room temperature
- 175g caster sugar
- 3 large eggs
- couple drops of lemon juice
- 100g loganberries
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Grease and line an 8in round cake tin with greaseproof paper.
Preheat the oven to 160°c / 325°f / gas mark 3.
Sift together the gluten free flour, ground almonds and baking powder four times to fully incorporate the baking powder.
Cream together the butter and caster sugar.
Beat in the eggs, a little at a time. If the mixture looks like it is going to split, fold in a spoonful of the flour.
Fold in the flour.
Fold in the loganberries carefully trying not to break them up too much.
Pour the mixture into the cake tin and level.
Bake for 40 to 50 minutes until a knife inserted comes out clean.
Leave in the tin for 15 minutes before turning out onto a plate then onto a cooling wire.
When cold dredge the top with icing sugar.
how to make this recipe dairy free...
Use dairy free margarine in place of butter.
Gem's hints and tips
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.
If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.
If you can’t find maize flour then cornflour is easily available and makes a good substitute. There isn’t much difference but I do prefer maize flour. See resources.
This cake is best eaten within 4 days. It can be frozen but the texture goes a bit grainy when defrosted.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a sharp knife in hot water and wipe clean between slices.