These are light, delicate, and addictive. And that is all I require from my madeleines. The one thing to remember is that you want the batter to be quite runny -- not like a sauce, but the kind of runny that gives a little resistance when you stir the batter. A thick, lumpy batter will only give you dense, tough cakes.
Raspberry Madeleines [Vegan]
- 3/4 cup self-raising flour
- 0.1 cup sugar
- 1/2 tsp baking powder
- 1/3 cup soy milk
- juice of 1/2 lemon
- zest of 1 lemon
- 2 tbsp apple sauce
- 1 tsp vanilla extract
- 2 tbsp vegan butter, melted
- 3 tbsp golden syrup of agave syrup
- 2 tbsp soy yogurt
- 1/4 cup water
- 24 raspberries
- Pre-heat the oven to 374ºF/190ºC. Lightly spray some oil on the madeleines pan, from a distance about the length of your arm; you want only a light coating. Then, with a sieve, let a little bit of flour snow onto the pan.
- Combine the soy milk and lemon juice and set aside to curdle. This will ensure that the cakes rise properly.
- Sift the flour into a large mixing bowl. Add the lemon zest and baking powder. Vigorously whisk together the apple sauce, vanilla extract, sugar and syrup.
- Pour in the melted vegan butter Fold this mixture, along with the soy yogurt and the warm water, into the flour.
- Drop about a tbsp of the batter into each shell shape, filling them to 3/4. Press a raspberry into each shell, cover with a little bit of a batter using the back of a spoon. Bake for 15 minutes. Switch off the oven, leaving the madeleines in for another 10 minutes before cooling on a wire rack.