Gluten Free Baking
Sorry I have been silent on my blog for a while, I have had a manic April. I had an exam (I am a trainee accountant, so naturally my studies do come first) but it was also my cousins wedding, of which I was a bridesmaid and made the wedding cake. So busy is an understatement!
I wanted to give you all a recipe for a gluten free Madeira cake, which is so full of flavour, and so not what you expect of a gluten free cake. It isn’t dry or crumbly, it’s moist, sweet and oh so moreish. This gluten free Madeira cake recipe is ideal for making a big celebration cake, because it is more pliable, therefore making it easier to carve and ice.
As I said above, I recently had the honour of making my cousin Sarah’s wedding cake, of which all had to be gluten free, because her now husband is a celiac. So, whether you need a gluten free cake or not, give it a go! It’s amazing!
Ingredients to make a 7 inch square cake;
350g margarine
350g caster sugar
350g GF self raising flour
175g GF plain flour
6 eggs
1. Whisk the margarine and sugar together until light and fluffy.
2. Add the eggs one at a time with a tablespoon of flour (this stops the mix from curdling).
3. Fold in the remainder of the flour.
4. In a greased and lined tin, put the mixture in and spread so it is even throughout the tin.
5. Bake in the oven at 160’C for 1 hour and 15 minutes, or until a skewer comes out clean.
This sponge cake be cut in half easily, because it has extra flour in it which makes it easier to handle for decorating. I would recommend raspberry jam and buttercream to sandwich this cake together to make it even more moist. I look forward to hearing all about your gluten free cake bakes! Please send me them on Instagram, and if you need any help, I’m always here to lend a hand!
Happy baking!
I wanted to give you all a recipe for a gluten free Madeira cake, which is so full of flavour, and so not what you expect of a gluten free cake. It isn’t dry or crumbly, it’s moist, sweet and oh so moreish. This gluten free Madeira cake recipe is ideal for making a big celebration cake, because it is more pliable, therefore making it easier to carve and ice.
As I said above, I recently had the honour of making my cousin Sarah’s wedding cake, of which all had to be gluten free, because her now husband is a celiac. So, whether you need a gluten free cake or not, give it a go! It’s amazing!
Ingredients to make a 7 inch square cake;
350g margarine
350g caster sugar
350g GF self raising flour
175g GF plain flour
6 eggs
1. Whisk the margarine and sugar together until light and fluffy.
2. Add the eggs one at a time with a tablespoon of flour (this stops the mix from curdling).
3. Fold in the remainder of the flour.
4. In a greased and lined tin, put the mixture in and spread so it is even throughout the tin.
5. Bake in the oven at 160’C for 1 hour and 15 minutes, or until a skewer comes out clean.
This sponge cake be cut in half easily, because it has extra flour in it which makes it easier to handle for decorating. I would recommend raspberry jam and buttercream to sandwich this cake together to make it even more moist. I look forward to hearing all about your gluten free cake bakes! Please send me them on Instagram, and if you need any help, I’m always here to lend a hand!
Happy baking!
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