Deputy Super Food Ideas food editor Claire Brookman shares her mother’s favourite afternoon tea treat.
Ingredients
- 1 egg
- 1/4 cup caster sugar
- 1/2 teaspoon finely grated lemon rind
- 1/3 cup plain flour
- 50g butter, melted, cooled
- Icing sugar mixture, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Grease a 20-hole, 1 1/2 teaspoon-capacity madeleine pan.
- Step 2Using an electric mixer, beat egg, sugar and rind until pale and thick (see note). Sift flour over egg mixture. Using a large metal spoon, fold to combine. Add butter. Fold to combine.
- Step 3Spoon 1 level teaspoon mixture into each hole. Bake for 3 to 4 minutes or until light golden and puffed. Stand in pan for 1 minute. Transfer to a wire rack to cool. Repeat with remaining mixture to make 50 madeleines. Dust with icing sugar. Serve.
Nutrition
75 kj
Energy
0.9g
Fat Total
0.6g
Saturated Fat
0.04g
Fibre
0.2g
Protein
6mg
Cholesterol
9mg
Sodium
2.2g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s note: Mixture should double in size. This will take about 5 minutes.
Originating from the French region of Lorraine, these dainty cakes have a distinctive shell shape and light sponge texture.
- Author: Claire Brookman
- Image credit: Craig Wall
- Publication: Super Food Ideas
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