Lemon and Almond Madeira Cake

Just had a fancy for madeira cake and saw this recipe on the BBC website. I did a bit of tweeking and substiuting so have written below what I used to make the loaf. Quite pleased with the result as nice and light which I didn’t think it would be. Have to say it is a beautiful day on the canal today, perfect for sitting on the bank with a cup of tea and slice of guilt free low carb cake! I just love this flour, getting through so much had to uy a 5kg bag, interesting storing it on the boat but I found space! 175g butter, softened, plus extra for greasing 90g Sukrin Gold (brown sugar sweetener) 85g Erythritol (or your sweetener of joice) (OR I am sure it would work with 175g of whatever sweetener you have) Optional, 1 tsp inulin and half a pipette of stevia drops) 3 large eggs grated zest 1 small lemon few drops vanilla extract 150g Superfine FIbre Flour 100g Superfine Almond Flour (or you could use 200 g superfine fibre flour and 50g of ground almonds or any ratios you fancy really) 15g baking powder Almond milk or milk Method 1 Heat oven to 170C/150C fan/gas 3. Butter and line the base of a 900g loaf tin with greaseproof paper. Using an electric whisk, or stand mixer, beat together the butter, sweeteners and inulin and stevia drops if using, until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla. Now beat in the dry ingredients until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon. It does come out vry thick so I kept adding milk until it was the right consisency. I didn’t note how much I used but guessing around 150ml or more. 2 Tip the batter into the tin and smooth over the top. Bake for 55 mins – 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing