Lemon and lime madelines
These classic seashell-shaped cakes are flavoured with fresh citrus and are best served the day you bake them.
Reduced fat oil spread
⅓ cup(s), (75g)
Fresh lemon rind
1 tbs, finely grated
2 tsp, finely grated
½ cup(s), 75g
- Preheat oven to 200°C or 180°C fan-forced. Using 1 tablespoon of the spread, grease two 12-hole madeleine tins (see note). Dust with a little plain flour. Gently tap tin to remove excess flour.
- Using electric beaters, beat eggs, sugar and both rinds in a mixing bowl until thick and pale. Sift flour and baking powder together 3 times. Using a large metal spoon, gently fold flour mixture into egg mixture with the remaining spread.
- Spoon tablespoons of mixture into prepared tins. Bake for 10–12 minutes or until golden and firm to touch. Stand for 2 minutes before turning out onto a wire rack to cool. Dust with icing sugar to serve.
TIPS: Madeleines have a very fine edge so take care removing them from the tin. Placing the tin on a damp tea towel may help release them from the mould.Use can use mandarin rind instead of lime rind.