Loganberry Madeira cake
Serves 8 - 12
- Gluten free & vegan
- Gluten & dairy free
100g gluten-free plain flour
50g gluten-free oat flour
50g ground almonds
1 heaped teaspoon gluten-free baking powder
175g dairy-free margarine
175g caster sugar
3 large eggs
A few drops of lemon juice
Grease and line an 8in round cake tin with greaseproof paper.
Preheat the oven to 160°c / 140°c fan oven / 325°f / gas mark 3.
Weigh the gluten-free plain flour, gluten-free oat flour, ground almonds and baking powder into a large mixing bowl. Stir together then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Cream the dairy-free margarine with the caster sugar until light and fluffy.
Beat in the eggs, a little at a time. The mixture will probably split but will come together with 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 cooled, dredge the top with icing sugar.
In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a serrated knife in hot water and wipe clean between slices.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.