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Madeira Gluten Free Using Singlupan

Ingredients

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Gluten Free Madeira Cake Using IREKS Singlupan

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Method

  • Mixing time: approx. 3 minutes, slow

  • Scaling weight: 0.500 kg

  • Baking temperature: 180° C

  • Baking time: approx. 45 minutes

  • 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.

Delivery across
UK & Ireland