Madeleine's the girl for me......

Firstly, let me say I don't really have what you might call a 'sweet tooth' - give me a plate of sausage rolls or prawn dumplings any day.....but...sometimes, there are those moments when only cake will do....you know, when you just want something sweet with a cup of coffee but don't want to go overboard so you feel like you have to starve for the rest of the day as penance for your lack of willpower?

I was having one of THOSE moments the other day as I flicked through Harry Eastwood's 'Skinny French Kitchen' - the result of yet another late night foray into the delightful world of online shopping......I came across these and knew I had to make them.....immediately.......you may have to be slightly more patient if you don't happen to have a madeleine tin to hand (but really the hardest part of the whole process is skipping to your nearest kitchen equipment supplier to pick one up).....

The delightful thing about these particular little French fancies is that the clever Ms Eastwood has reduced the calorie content of a typical madeleine to a mere 87 calories! Oh joy...guilt free coffee and cake!
If you would like to join me in indulging, here's the recipe:

1tbsp oil, for brushing tin

4 medium free range eggs

Quarter tsp salt

100g caster sugar

100g plain flour, sifted

1 tsp baking powder

80g ground almonds

Half tsp vanilla extract

Half tsp almond extract

50g melted butter

1. 
   
   
   Preheat oven to 210C, 410F, gas mark 6 & brush madeleine mould with a little oil.





2. 
   
   Whisk together the eggs, salt and sugar until frothy - add the remaining ingredients and mix with a balloon whisk.





3. 
   
   Spoon into the moulds, filling them three quarters of the way up.





4. 
   
   Put the filled tin into the freezer for 10 minutes and refrigerate the mixture ready for the next batch. (Ms Eastwood tells us it's important to do this to get the characteristic little bump on the bottom - who am I to argue?)





5. 
   
   Once chilled, put in the middle of the oven for 10 minutes exactly - repeat the process once cooked with the remaining mixture but make sure you wash out the pan and grease again before continuing as the cakes may stick if you don't.





6. 
   
   Store in an airtight tin for 3 days or......brilliantly......freeze....and bring out when you want to impress with your delicious French cake baking (for only 87 calories, remember)!

Thank you Ms Eastwood....now......apple tart anyone?..............s