Almond Madeleine

Ever since my first Chocolate Madeleine I baked last month, this little French cake with light airy texture and crunchy crust at the outer edge has become my elder daughter’s favorite.  This evening, I baked for her this Almond Madeleine.

A picture tells a thousand words. The Madeleines in the photo below are beautiful, agree?

Almond Madeleine Recipe

(Adapted from Desserts by Mary Berry. Pg 95 - Almond Scallop Cakes)

Yield: 20 Madeleines

Ingredients

• 75g ground almond
• 105g self-raising flour
• 70g caster sugar
• 2 eggs
• 75ml low fat milk
• 1 ½ tsp carona oil
• ½ tsp almond essence

 

Baking Steps

1. Preheat oven to 175 degree C. Grease Madeleine pan with carona oil.
2. Mix ground almond, flour and sugar together.
3. In a small bowl, lightly beat the eggs, stir in milk, oil and essence. Mix well.
4. Stir in liquid mixture into flour mixture and mix well.
5. Spoon mixture into the Madeleine moulds, about  ¾ full.
6. Bake in the oven for about 12 minutes or until skewer inserted into the centre comes out clean.
7. Cool the cakes in moulds on wire racks for 5 minutes. Loosen and turn cakes out on to wire racks to cool completely.