Today I made Madeleines, I have made them on my blog here and gluten free ones here - this is another recipe from Sainsburys magazine. It makes 24, but you can make the 12 in your Madeleine tin and keep the batter in the fridge to make the next batch another day. Madeleines are best eaten warm straight from the oven, the cinnamon smell as they are baking is amazing.
75g unsalted butter, plus extra for greasing
50g self raising flour, plus extra for dusting
1/2 tsp baking powder
1 tsp ground cinnamon
50g ground almonds
2 medium eggs
100g light muscovado sugar
Preheat the oven to 200c, GM 6. Grease the madeleine tin with butter and dust with flour.
Melt the butter and set aside to cool slightly.
Sift the flour, baking powder, cinnamon and a pinch of salt into a bowl.
In another bowl, whisk the eggs and sugar with an electric whisk for 5 minutes.
Pour half the melted butter into the egg mix and add half the flour mix too. Using a large metal spoon, fold together. Then repeat with the rest of the ingredients.
Using half the mixture, fill the holes of the tin and bake for 8-10 minutes until risen.
Leave the baked madeleines for a couple of minutes and then transfer to a wire rack. Wash the tin and repeat to bake the rest of the madeleines.
Thanks for visiting,
Today's top three Spotify songs:
1. Mr Rock & Roll - Amy Macdonald
2. Glorious - The Pierces
3. Moonlight Shadow - Mike Oldfield