Lemon and lime madelines
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 24 • Difficulty: Easy
These classic seashell-shaped cakes are flavoured with fresh citrus and are best served the day you bake them.
Ingredients
Reduced fat oil spread
60 g
Egg(s)
2 medium
Caster sugar
⅓ cup(s), (75g)
Fresh lemon rind
1 tbs, finely grated
Lime rind
2 tsp, finely grated
Plain flour
½ cup(s), 75g
Baking powder
¼ tsp
Icing sugar
2 tsp
Instructions
1
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.
2
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.
3
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.
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