Chocolate Orange Madeleines
I've been so busy weaving and running workshops recently that I haven't had much time for my cooking or the garden. Luckily the garden seems to be doing a good job of looking after itself, especially since we (finally!) got round to putting the automated watering system into the poly tunnel.
My folks come and visit every other Thursday which is a great excuse to bake something sweet. I made these a few weeks ago and they seemed to go down quite well.
Mum is gluten free so I try and make as many of my deserts like this as possible, I actually prefer the lightness of the sponge. These are relatively guilt free. Vegan, gluten free and, if you leave out the chocolate, refined sugar free. Happy days!
When I was playing around with the recipe I had some leftover mixture so tried it in a cupcake tray. It works absolutely fine, and I think i'll work on a chocolate cupcake based on this mixture, but there's just something about the dainty shape of madeleines that makes them taste extra special.
RECIPE: Makes around 18 small madeleine’s (two trays)
INGREDIENTS
30ml (2 tablespoons) melted coconut oil
120ml dairy free milk (I use Oatly)
Zest of 1 orange
Juice of ½ orange
5 tablespoons maple syrup
1 teaspoons vanilla extract
80g ground almonds
80g gluten free flour (I use Doves Farm)
1 generous teaspoon baking powder
¾ teaspoon bicarbonate of soda
100g dark chocolate (I use Green & Blacks)
METHOD
Preheat the oven to 180°c (fan)
Melt coconut oil in a small saucepan and allow to cool slightly.
In a medium bowl add coconut oil, milk, zest, juice, maple syrup, vanilla extract and ground almonds and mix well.
In a separate medium bowl sift flour, baking powder and bicarbonate of soda, and then slowly stir in the wet mixture.
Either grease madeleine tins with coconut oil or use silicon madeleine trays (much easier!) and pour the mixture into the trays.
Bakes for around 15 minutes, or until the madeleine’s are golden brown.
Leave to cool for around 10 minutes before tipping onto a cooling rack.
Break up the chocolate and place in a small heatproof bowl.
Place the bowl into a saucepan containing about 2 inches of water and heat gently
Stir the chocolate until all the pieces have melted.
Once the madeleine’s have completely cooled, dip them into the chocolate and set the chocolate by popping them in the fridge for 10 minutes.
TIPS
Once dipped in chocolate it’s easiest to prop the madeleine’s up in the baking trays to set in the fridge.
If you prefer them warm out of the oven it’s nice to serve them up with a bowl of melted dipping chocolate.