My maternal grandmother was called Madeleine, and so the mini-cakes have always had a fond appeal to me. I wish my gran had still been alive to taste the ones I’ve been experimenting with, so this recipe is dedicated to her. 🙂
In recent months, I’ve been making the ones from 65 glutenvrije recepten, but I wanted to make a butterless version with veg… So the past few days the idea to experiment with courgette has been fermenting in my mind, and with some trepidation, I finally tried it today! Bizarrely it seems to have worked well from the start. My version is less dense than the usual madeleines, but they still got my family’s stamp of approval, so that’s good enough for me!
– 2 eggs
– 70g sugar (use coconut sugar if you tolerate it)
– 140g peeled and grated courgette
– 70g gluten-free flour (or you could mix 40g rice/quinoa flour with 27g corn/tapioca starch and 3g xanthan)
– 50g almond flour (you can put whole almonds into the coffee grinder, works fine)
– 1,5tsp baking powder
– 1/2 tsp bicarbonate of soda
– juice and rind of 1 organic lemon
– Preheat the oven to 200C.
– Grease the Madeleine tin carefully with olive oil.
– Beat the eggs and sugar for 5 mins until very fluffy.
– Add the courgette and mix slowly until well incorporated.
– Add the dry ingredients and lemon, and beat slowly again.
– Put the batter into the fridge for half an hour.
– With a teaspoon, put large dollops of the batter into the Madeleine shapes of the tin. To get the best result, fill for about 3/4 to the top, so they don’t get too big.
– Put the tin into the middle of the oven for 13 mins (this is quite specific as 10 mins meant the batter wasn’t baked enough yet and at 15mins the cakes were getting a bit too brown). You’ll have enough batter for 2 batches if you use a similar tin to mine.
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