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Orange Madeleines
These light classic cakes are easy to make. A madeleine pan contains individual shell-shaped moulds
Ingredients
1 cup plain flour
1 teaspoon grated orange rind
6 teaspoons butter or margarine, melted
6 teaspoons unsweetened apple sauce
3 teaspoons Cognac or orange juice
1 large egg
1 egg white
1/2 cup white sugar
1 teaspoon vanilla flavouring essence
Icing sugar for decoration
Method
1
Preheat oven to 200°C
Spray a 12-mould madeleine pan with vegetable oil cooking spray
2
Sift flour into a medium bowl.
Stir in orange rind
In a small bowl, combine melted butter, apple sauce and Cognac
Mix well
3
In a mixing bowl, using an electric mixer set on medium speed, beat egg, egg white, sugar and vanilla until combined
Increase speed to high and beat until mixture is light and creamy, about 5 minutes
Using a plastic spatula, alternately fold in flour mixture and butter mixture until evenly combined
4
Spoon batter into prepared madeleine moulds
Bake until golden, about B to 10 minutes
Immediately lift madeleines from pan onto a wire cooling rack
Cool completely
Sift icing sugar over the tops before serving
Variation
For a subtle lemony taste, substitute grated lemon rind for the orange rind and use lemon juice instead of Cognac or orange juice.
Cooks Tips
Patty cake pans may be used as a substitute for the traditional madeleine pans for this recipe. In this case, the mixture will make 18 cakes.
Per Serving
98/kJ 411 calories, 18 g carbohydrates, 0.5 g fibre, 2 g protein, 24 mg sodium, 2 g fat, 16 mg cholesterol
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