A delicious gluten, grain and refined sugar-free version of these French classic cakes.
2 cups (300g)
Blanched Almond Flour
1/3 cup (113g) + 2 tablespoons for greasing
Free range eggs
*Make sure there is no sugar added
Zest of 1 lemon
Fresh lemon juice
1/4 cup (85g)
Bicarbonate of soda
Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
Mix all the wet ingredients well: butter, eggs, vanilla, lemon juice and honey.
In another bowl mix all the dry ingredients: almond flour, salt, lemon zest and bicarbonate of soda.
Make a well in the dry ingredients, add the wet ingredients and blend well with a spatula or spoon.
Using the melted butter for greasing, grease the madeleine dish well.
Fill trays with roughly one tablespoon of the mixture in each. Don’t overfill as the shape won’t come out right. If you have only one tray like me, you will need to do this in two batches.
Bake for 10 minutes until golden brown. Allow to cool in the tray for 10 minutes before popping out to cool on a wire tray.