Embark on a culinary journey with this recipe for Rice Flour Madeira Cake from Louisiana Cookin; it’s a gluten-free dessert crafted to perfection. For those seeking a flavorful treat that accommodates dietary restrictions, this recipe is a perfect fit. Savor every moment of baking and indulging in this exquisite Rice Flour Madeira Cake. Whether you’re catering to a gluten-free diet or simply seeking a delectable dessert, this recipe promises a delightful experience for your taste buds.

Ingredients:

• 2 tablespoons whole milk, at room temperature
• 1¼ cups white rice flour
• 2⁄3 cup almond flour
• 4 teaspoons of lemon zest
• 1 tablespoon sliced almonds
• ¾ cup unsalted butter, softened
• 3 large eggs, at room temperature
• 1¼ cups plus 1 tablespoon sugar, divided
• 1¼ teaspoons vanilla extract
• 1 tablespoon cornstarch
• 1¼ teaspoons baking powder
• ½ teaspoon kosher salt

Directions:

1. Begin by preheating your oven to 350°. Prepare an 8½ x 4½-inch loaf pan by lightly spraying it with baking spray containing flour. Line the pan with parchment paper, allowing any excess to hang over the sides.
2. In the bowl of a stand mixer, combine 1¼ cups sugar and lemon zest, whisking them by hand until the sugar is infused with the citrusy aroma, which should take about a minute. Incorporate the softened butter into the mixture and beat at medium speed using the paddle attachment until the mixture turns pale and creamy, which usually takes around 2 to 3 minutes. Don’t forget to scrape down the sides of the bowl occasionally. Gradually add the eggs, one at a time, ensuring thorough incorporation after each addition. Beat in the vanilla extract.
3. In a separate medium-sized bowl, sift together the white rice flour, almond flour, cornstarch, baking powder, and kosher salt. With the mixer running on low speed, slowly add the flour mixture to the butter mixture until just combined. Pour in the whole milk and continue beating until well incorporated. Transfer the batter into the prepared pan, using a spatula to evenly distribute it. Sprinkle the sliced almonds and the remaining tablespoon of sugar over the top for that added crunch and sweetness.
4. Bake the cake in the preheated oven until it turns a glorious golden hue and a wooden pick inserted into the center comes out with only a few moist crumbs attached, which should take approximately 1 hour to 1 hour and 5 minutes. Once baked, allow the cake to cool in the pan for 10 minutes before using the excess parchment paper as handles to carefully remove it from the pan. Let the cake cool completely on a wire rack before storing it in an airtight container, where it can be kept fresh for up to 3 days.

Side Dish Suggestions:

While this Rice Flour Madeira Cake is undoubtedly a star on its own, why not elevate your dessert experience with some complimentary side dishes? Consider serving it with a dollop of whipped cream or a scoop of your favorite ice cream for a decadent touch. Fresh berries or a fruit compote would also make delightful accompaniments, adding a burst of freshness and tanginess to every bite.

Now that you’ve mastered the art of baking a gluten-free delight with this Rice Flour Madeira Cake recipe, it’s time to treat yourself and your loved ones to a slice of pure indulgence. Whether enjoyed on its own or paired with your favorite sides, this cake is sure to leave a lasting impression with its delicate crumb and subtly sweet flavor. Get ready to savor every mouthful and embark on a culinary adventure that’s as delicious as it is satisfying.

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