Olive Magazine

Chocolate and Frangelico madeleines

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • makes 12

If you've never made these little French bakes before then you're in for a treat. Chocolate and Frangelico make them special for teatime.

Nutrition:
NutrientUnit
kcal144
fat9.2g
saturates0g
carbs13.4g
sugars0g
fibre0.5g
protein2.3g
salt0.1g
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Ingredients

  • 80g plain flour, 1 tbsp removed for dusting
  • ½ tsp baking powder
  • 20g ground almonds
  • 2 tbsp cocoa, plus extra for dusting
  • 75g golden caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp Frangelico
  • 90g unsalted butter, plus extra for buttering the tin

Method

  • STEP 1

    Sift the flour, baking powder, ground almonds and cocoa with a pinch of salt. Butter a 12-hole madeleine tin and dust each hole with a little of this mixture. Whisk the sugar and eggs with electric beaters until thick, pale and fluffy. Gently fold in the flour mix, vanilla, frangelico and butter. Cover the surface of the mix with clingfilm and chill for 30 minutes.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Fill each cavity with 1 heaped tbsp of mix. Bake for 10 minutes or until risen and springy. Tap the tin to loosen and tip out. Dust with cocoa and serve warm.

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