Orange Madeleines
Why I Love This Recipe
Recipe by Quick, Light & Delicious
COOK'S TIPS
A madeleine pan contains individual shell shaped moulds and is used to make classic cakes called madeleines. It s found in specialty kitchenware shops.
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.
VARIATION
For a subtle lemony taste, substitute grated lemon rind for the orange rind and use lemon juice instead of Cognac or orange juice.
Ingredients You'll Need
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
Directions
Preheat oven to 200C.
Spray a 12 mould madeleine pan with vegetable oil cooking spray.
Sift flour into a medium bowl.
Stir in orange rind.
In a small bowl, combine melted butter, apple sauce and Cognac.
Mix well.
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.
Spoon batter into prepared madeleine moulds.
Bake until golden, about 8 to 10 minutes.
Immediately lift madeleines from pan onto wire cooling rack.
Cool completely.
Sift icing sugar over the tops before serving.
