Ingredients
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0.5 kg 1 lbs 2 oz kg IREKS Singlupan (Gluten Free)
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0.01 kg 0 lbs 0 oz kg PELL™ GF Baking Powder (Gluten Free)
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0.34 kg 0 lbs 12 oz kg Ballyrashane Unsalted Butter 20x500g
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0.34 kg 0 lbs 12 oz kg Sugar Tate & Lyle Gran (Cane)
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0.44 kg 0 lbs 16 oz kg Whole Egg
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0.06 L 0.252 cups Milk
Gluten Free Madeira Cake Using IREKS Singlupan
Method
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Mixing time: approx. 3 minutes, slow
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Scaling weight: 0.500 kg
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Baking temperature: 180° C
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Baking time: approx. 45 minutes
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Mix the soft butter with sugar to a smooth dough (not beating). Give flavouring, whole egg and milk to the batter. The batter has a light coarse consistency. Blend SINGLUPAN and baking powder in, fill the batter in greased tins, lay out the trays with baking paper. Make a mark in the middle with a greased dough scraper and allow to bake.
