Delight in the delicate crumb and subtly sweet flavor of our Rice Flour Madeira Cake, crafted to perfection for those seeking a gluten-free dessert.
Rice Flour Madeira Cake
Ingredients
- 1¼ cups plus 1 tablespoon sugar, divided
- 4 teaspoons lemon zest
- ¾ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1¼ teaspoons vanilla extract
- 1¼ cups white rice flour
- 2⁄3 cup almond flour
- 1 tablespoon cornstarch
- 1¼ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 tablespoons whole milk, room temperature
- 1 tablespoon sliced almonds
Instructions
- Preheat oven to 350°. Lightly spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan
- with parchment paper, letting excess extend over sides of pan.
- In the bowl of a stand mixer, whisk together 1¼ cups sugar and lemon zest by hand until combined and sugar is fragrant, about 1 minute. Add butter; using the paddle attachment, beat at medium speed until pale and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl. Beat in vanilla.
- In a medium bowl, sift together flours, cornstarch, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined. Beat in milk. Spoon batter into prepared pan, using a spatula to level batter. Sprinkle sliced almonds and remaining 1 tablespoon sugar on top.
- Bake until golden and a wooden pick inserted in center comes out with a few moist crumbs, 1 hour to 1 hour and 5 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
