Saturday, 16 February 2013

Madeleines filled with Nutella

There's nothing better than a Madeleine. Wait a second....there is! A Madeleine filled with Nutella! What joy on a Saturday afternoon! I changed the recipe slightly and replaced the lemon zest with orange zest. When the Madeleines have cooled slightly, pipe Nutella into each lovely little cake. Perfect!

120g icing sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest/orange zest
100g plain flour
1 teaspoon baking powder
115g butter
2 tablespoons of Nutella

You will need Madeleine moulds for this recipe. I use a silicone mould, which saves a lot of time when it comes to greasing and flouring - because you don't have to.

Preheat oven to 190ÂșC. In a bowl, beat the eggs, vanilla and lemon zest (try lime zest for an alternative) with a hand held whisk until they are pale. Gradually add the icing sugar to the mix, still whisking, until the mixture is thick and forming ribbons.

Now gradually fold in the sifted flour and baking powder. When all the flour is incorporated, fold in the melted and cooled butter. Spoon the mixture into the moulds, being careful not to fill over ¾ full.

Bake for 10 to 12 minutes until the edges are lovely and golden. Leave to cool in the moulds for a couple of minutes, then turn out onto a cooling rack. Once slightly cool, pipe with Nutella. They are best eaten straight away. Enjoy!

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