I haven’t baked in a long time. Being on a no-dairy and no-egg diet makes it such that desserts are, well, very limiting. A few days ago, I started testing the no-dairy waters by trying yogurt made from goat’s milk. Surprisingly, Noah showed no reaction so it does look like it’ll be a keeper for me. Trouble is that goat’s cheese is common, goat’s milk and goat’s milk yogurt isn’t. I have to look in the organic section at hypermarkets and am limited to one or two choices. The other option would be to go to the organic store in town but again, it’s limited to just a brand or an item. Still, at least I can have some dairy in my diet! I miss it too much!
Since I’m the primary cook in the house, the hubs and Eva has gone without baked goods for a while. As Nil was on leave today, I thought it would be nice to pass the kids to him to manage while I whip up something yummy instead of settling for my assignments on sterkly videos. Originally, I wanted to cook up a lemon tart since we have three to four organic lemons sitting in the fridge but after much thought, I decided to try something which I haven’t made in a while – madeleines!
These turned out yummy – light, lemony and just sweet enough. I double up on the recipe below and cut back on the sugar by about 25-30 gms. I used a mix of unrefined cane sugar and castor sugar – the ratio is probably 1:2. The hubs, being a madeleine fan (my mother-in-law makes them ALL the time for him), finds it to be just perfect. The lemon flavour is there and it’s not too sweet. Eva loved it too! She couldn’t stop asking for seconds and thirds. My first batch of 12 disappeared in under 15 minutes! For a moment, Nil was worried that we would never be able to fill the container I took out with madeleines because Eva kept pinching one for herself and one for him!
150 gms castor sugar
150 gms self-raising flour, sifted
125 gms margarine/butter
Rind and juice from 1 lemon
1/2 tsp vanilla extract
- Preheat the oven at 170°C and prepare a madeleine tray by oiling or buttering it (if you’re using a metal tray).
- Beat the sugar and eggs with the vanilla extract & lemon juice until the mixture is pale and thick. A drip test will give you thick ribbons of batter.
- Add the rind before adding in the flour and margarine. Alternate between the flour and margarine. Fold until well-incorporated.
- Spoon into the mould and bake for 10-15 minutes or until golden brown. Once cooked, remove from the mould and cool before storing in an air tight container. Enjoy fresh with a glass of tea or coffee!
NOTE: You can leave the batter to chill for at least 1 hour or overnight but it’s not a must – it’ll give you a more “fat or bulging” Madeleine which I’m not a fan of.