- Preheat oven to 180°C/350°F/Gas Mark 4
- Grease a 12 hole Madeleine pan
- Beat together the eggs, sifted caster and icing sugar using an electric whisk, and whisk until thick and creamy
- Add the sifted self raising and plain flour to the egg and sugar mixture
- Melt the butter with the water, ideally in a jug. Pour this down the side of the mixing bowl, fold in well and then add the yogurt. Stir again gently
- At this stage, split the Madeleine mixture, take half of the mixture and put into a separate bowl. Add the food colouring to one bowl being really careful to gently incorporate, so as not to lose the light and fluffy texture.
Tip: the mixture will keep in the fridge at this stage for a couple of hours and the texture of the resulting cakes will improve.
- Drop rounded tablespoons of each mixture, plain and pink into each pan hole. For a neater finish use a disposable piping bag with a small cut. If you're feeling creative you could also try striped Madeleine cakes by piping a pink centre and vanilla either side
- Bake for 10 minutes until golden brown. Tap the pan gently to release the cakes or remove with a small palate knife
- Dust with icing sugar and serve immediately
- Enjoy. Madeleine cakes are best served and eaten immediately
Recipe from Rachel's Organic.
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These classic French sponge cakes make a delicate accompaniment for afternoon tea
2 eggs 60g caster sugar, sifted 60g icing sugar, sifted, extra for decoration 35g self raising flour, sifted 35g plain flour, sifted 75g unsalted butter, melted 1 tbsp water 30g low fat rhubarb yogurt 3 drops pink food colouring
Time: 20 minutes Serves: 24 Nutrition: 353 Cal, 18g Fat, 10.7g Sat fat