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Gluten Free Madeleine Cakes

Makes 12

Light and fluffy, these little madeleines are best made in a madeleine tray, but they are just as tasty when baked in a cupcake tray.

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Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

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  1. Butter a 12 hole madeleine or cupcake tray and pre-heat the oven.
  2. Put the flour and baking powder into a bowl, set aside.
  3. Separate the egg into two bowls and beat the white until stiff.
  4. Beat the sugar, a spoon at a time, into the egg white.
  5. Add the lemon rind and melted butter to the yolk and beat well.
  6. Fold this into the egg white with a metal spoon.
  7. Sieve half the prepared flour into the bowl and mix with the spoon, using a cutting and folding action.
  8. Sieve the remaining flour into the bowl and fold it in with the spoon.
  9. Spoon the mixture into the prepared madeleine or cupcake tray.
  10. Bake for 8-10 minutes until golden.
  11. Turn the cakes out onto a wire rack and leave to cool.

Equipment

12 hole madeleine or cupcake tray

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

8-10 minutes

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Gluten Free Baking Powder 130g

£1.45

Gluten Free Potato Flour 120g

£1.50

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Ingredients

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Our Story

Going gluten free in the 70s...

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