When I am teaching the bread course, it can be quite a while before we get anything to eat! So I make a batch of these little cakes quickly before everyone arrives and we devour them with coffee. They are so easy and so delicious.
They’ve always been a much loved treat, as even Proust remarked ‘No sooner had the crumbs touched my palate, a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place. An exquisite pleasure had invaded my senses.’ A ringing endorsement indeed!
You need a proper madeleine tin though – Sainsbury’s and amazon have nice ones, but a friend also brought me back a lovely mini madeleine silicone tray from a French supermarket.
- 2 eggs at room temperature
- 100g golden caster sugar
- 75g Gluten Free Flour Co Plain Flour Blend
- 25g ground almonds or almond flour
- 1 lemon, juice and zest
- ¾ tsp gluten free baking powder
- 100g butter, melted and cooled slightly
12-cup madeleine tinPreheat the oven to 200°C/400°F/Gas mark 6
Lightly grease the madeleine tin.
Whisk the eggs and sugar together in a bowl until slightly frothy. Gently mix in the remaining ingredients. Leave to stand for 20 - 30 minutes before carefully pouring into the prepared madeleine tin.
Bake for 10 -12 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.
Download the recipe PDF here
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