Allergy free madeira cake recipe

Ingredients

• 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

Method

• 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.