Tuesday, November 13, 2012

Allergy free madeira cake recipe

  • 175g Nuttlex
  • ¾ cup caster sugar
  • 1 tsp finely lemon zest
  • ¼ tsp cinnamon
  • 3 tsps Orgran No Egg whisked with 120mls water until thick
  • 1¼ cup Orgran self-raising flour
  • ¼ cup lemon juice
Lemon icing
  • 1½ cups icing sugar mixture, sifted
  • 2 tbsp lemon juice
  • 1 tbsp water

  • Preheat oven to 160°C.
  • Grease a small bread tin.
  • Use an electric mixer to beat Nuttlex, sugar, lemon rind and cinnamon in a large bowl until pale and creamy.
  • Slowly add the No Egg mixture, beating well to combine.
  • Add the flour and lemon juice and stir with a wooden spoon until just combined.
  • Spoon the cake mixture into the prepared pan and smooth the surface.
  • Bake for 45 minutes or until a skewer inserted in the centre comes out clean.
  • Rotate the cake once to ensure even cooking.
  • Cool the cake in the tin for 5 minutes before turning onto a wire rack to cool completely.
Lemon icing
  • Combine the icing sugar, water and juice in a small bowl.
  • Pour the runny paste over the top of the cake, allowing it to drizzle down the sides.
  • Allow the icing to set for 1 hour.
  • Store in an airtight container for up to three days.

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