We love this recipe so much that we’ve decided to put it in our forthcoming magazine, Classics of European Bakery, so we have already uploaded it to YouTube for you to see step-by-step how to make them.
Quite often, when I am running a bread course, I make a batch of these delicious traditional little French cakes to hand round while people are having coffee. 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!
Madeleine tins are easily available in supermarkets and online. This recipe makes a batch of 24 and I have never known any left over. Which is just as well because they don’t keep!
Gluten Free Madeleines
2 eggs at room temperature
100g golden caster sugar
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 tin x 2, preheat 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.