Monday, 10 September 2012


These French cakes are delicious, with just a hint of lemon. Pure and simple! 
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
125g icing sugar
100g plain flour
1/4 teaspoon baking powder
125g butter, melted and cooled
Preheat the oven to 190 C
Grease the madeleine molds and dust it with flour.
Mix in a bowl: combine eggs, vanilla and lemon zest 5 minutes with an electric mixer on high speed.
the icing sugar gradually. Mix 5-7 minutes until it thickens and shiny.
Put the flour and baking powder together. Sift 1/4 of the flour mixture with the egg mixture and fold it gently. Spoon the remaining flour through.
Stir gently the cooled butter.
Spoon the batter into the prepared ramekins, each 3/4 full.
Bak 10 to 12 minutes in the preheated oven until the edges are golden and the tops spring back.
Bon appetit!

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