Lemon Madeira Cake | July 2023

Gluten-free | Refined sugar-free

Makes 1 loaf or cake to serve 8-10

Why it’s delicious

Lemon Madeira has been making its way into my home for many years. It is, according to legend, my husband Mahei’s favourite cake. He has long enjoyed the moist, buttery interior and sharp citrus flavour that he remembers so fondly from childhood that it would be remiss of me not to create our very own healthier version for him. 

Helpful hints and tips

This cake does contain dairy in the form of butter and cream, so it’s good for 80/20 lifestylers. 

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.

Ingredients

• 100 g (3.5 oz) almond flour
• 4 tbsp coconut flour
• 80 g (2.8 oz) inulin powder
• 1 ½ tsp xanthan gum
• 2 tsp baking powder
• 2 tsp ground ginger
• ¼ tsp Himalayan salt    
• 6  room temperature eggs, yolks and whites separated
• 2 tsp pure vanilla extract
• Zest of 2 lemons
• 40 ml (1.3 fl oz) fresh lemon juice
• 220 g (7.7 oz) soft butter
• 240 ml (8.1 fl oz) pure cream

Icing

• 30 g (1 oz) butter, soft
• 80 g (2.8 oz) Pure as Inulin Powder
• 1 tbsp fresh lemon juice
• 75 ml (2.5 fl oz) pure cream, softly whipped 

Method

1. Preheat your oven to 160C (320F) and line a loaf tin with non-stick baking paper on the bottom and sides of the tin. 
2. In a mixing bowl, stir together the almond flour, coconut flour, 4 tablespoons of inulin powder, xanthan gum, baking powder, ginger and salt. Set this bowl aside. 
3. Into another mixing bowl or jug, whisk together the egg yolks, vanilla, lemon zest and juice, soft butter and cream. Set this aside. 
4. Using an electric mixer with a whisk attachment, whisk the egg whites until they form stiff peaks, or the whisk leaves peaks in the whites that hold their shape firmly. 
5. Begin to incorporate the 3 lots of ingredients together by mixing the liquid ingredients into the dry ingredients. Using a large spoon, add ⅓ of the egg whites and stir it in. Add another third of the whites, but this time gently fold it through. Add the remaining egg whites and fold in gently, as you don’t want to knock the air out of the whites. The mixture will be combined but still have a few streaks, which is fine. 
6. Spoon the mixture into a loaf tin and smooth gently on top. Bake in the middle of the oven for 40-50 minutes or until a skewer inserted into the cake comes out with only a few crumbs on it. 
7. Allow the cake to cool in the tin for 20 minutes before turning it out and allowing it to cool completely on a wire rack before icing. 

To make the icing 

1. Whisk together the soft butter, inulin and lemon juice and then fold through the lightly whipped cream. Top the could loaf with the icing, slice and serve.