Chocolate and candied-orange madeleines


You'll need

6 eggs 280 gm caster sugar 150 gm (1 cup) plain flour 50 gm Dutch-process cocoa powder, plus extra for dusting 100 gm unsalted butter, melted, plus extra for greasing 1 tbsp finely chopped candied orange slices

Method

  • 01
  • Preheat oven to 220C. Whisk eggs and sugar in an electric mixer on high speed until triple in volume (6-7 minutes). Sift flour and cocoa over egg mixture and gently fold through, then fold through butter and candied orange. Spoon one third of batter into moulds of a large, lightly greased madeleine tray, filling each by two thirds. Bake until cakes spring back when lightly pressed (7-8 minutes), cool on a wire rack, clean madeleine tray and repeat with remaining mixture. Serve cakes warm, dusted with extra cocoa powder.

At A Glance

  • Serves 36 people
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At A Glance

  • Serves 36 people

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