French Madeleine Cakes

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 French Madeleine Cake
Bake a batch of these buttery little French cakes to have with a cup of tea or coffee!
Servings
madeleines
Ingredients
  • 2 Free-range eggs
  • 100 g Sugar or alternative such as Coconut Sugar
  • 100 g Bob’s Red Mill “1-To-1” Flour plus extra for dusting
  • 1 Unwaxed lemon juice and zest
  • ¾ tsp Baking powder
  • ½ tsp Vanilla essence
  • 100 g Unsalted butter melted and cooled slightly, plus extra for greasing
Servings
madeleines
Ingredients
  • 2 Free-range eggs
  • 100 g Sugar or alternative such as Coconut Sugar
  • 100 g Bob’s Red Mill “1-To-1” Flour plus extra for dusting
  • 1 Unwaxed lemon juice and zest
  • ¾ tsp Baking powder
  • ½ tsp Vanilla essence
  • 100 g Unsalted butter melted and cooled slightly, plus extra for greasing
Instructions
  1. Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake a little flour to coat, tapping out the excess.
  2. Whisk together the eggs and the sugar alternative in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
  3. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.
  4. Bakes 12 - 16 madeleines.
Recipe Notes

Equipment: You will need a 12 or 16 cup Madeleine baking tray.

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