Chocolate & Frangelico madeleines
The subtle hazelnut flavour of these little cakes makes them even more special
Difficulty and servings
Makes 12
Preparation and cooking times
Prep 20 mins
Cook 10 mins
plus chilling
- Sift the flour, baking powder, ground almonds and cocoa with a pinch of salt. Butter a 12-hole madeleine tin and dust each hole with a little of this mixture. Whisk the sugar and eggs with electric beaters until thick, pale and fluffy. Gently fold in the flour mix, vanilla, Frangelico and butter. Cover the surface of the mix with clingfilm and chill for 30 minutes.
- Heat the oven to 200C/fan 180C/gas 6. Fill each cavity with 1 heaped tbsp of mix. Bake for 10 minutes or until risen and springy. Tap the tin to loosen and tip out. Dust with cocoa and serve warm.
PER SERVING
144 kcalories, protein 2.3g, carbohydrate 13.4g, fat 9.2 g, saturated fat 4.7g, fibre 0.5g, salt 0.1 g
Recipe from olive magazine, April 2011.
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http://www.bbcgoodfood.com/recipes/1190639/
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Ingredients
- 80g plain flour , 1 tbsp removed for dusting
- ½ tsp baking powder
- 20g ground almonds
- 2 tbsp cocoa , plus extra for dusting
- 75g golden caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp Frangelico
- 90g unsalted butter , melted, plus extra for buttering the tin
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Difficulty and servings
Makes 12
Preparation and cooking times
Prep 20 mins
Cook 10 mins
plus chillingIngredients
- 80g plain flour , 1 tbsp removed for dusting
- ½ tsp baking powder
- 20g ground almonds
- 2 tbsp cocoa , plus extra for dusting
- 75g golden caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp Frangelico
- 90g unsalted butter , melted, plus extra for buttering the tin
PER SERVING
144 kcalories, protein 2.3g, carbohydrate 13.4g, fat 9.2 g, saturated fat 4.7g, fibre 0.5g, salt 0.1 g
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11 April 2011
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