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|Butter||5 Ounce, melted (4 Ounce Plus 2 Tablespoon / 125 Gram)|
|Castor sugar||4 Ounce (125 Gram)|
|Flour||5 Ounce, sifted (4 Ounce Plus 2 Tablespoon / 125 Gram)|
|Vanilla essence||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2287 Calories from Fat 1201
% Daily Value*
Total Fat 136 g209.6%
Saturated Fat 79.2 g396.2%
Trans Fat 0 g
Cholesterol 1150.7 mg
Sodium 298.6 mg12.4%
Total Carbohydrates 224 g74.5%
Dietary Fiber 3.8 g15.3%
Sugars 115.7 g
Protein 41 g82%
Vitamin A 90.3% Vitamin C
Calcium 16.2% Iron 57%
*Based on a 2000 Calorie diet
Lightly grease 36 madeleine moulds with the 2 tablespoons of butter.
Sprinkle the moulds with the 2 tablespoons of flour, tipping and rotating to distribute it evenly, and knocking out any excess.
Beat the sugar, eggs and vanilla together until the mixture is very thick.
Very gradually, fold in the remaining flour.
Add the remaining butter until it is thoroughly mixed.
Spoon the batter into the moulds until they are about three-quarters full.
Put the moulds on a baking sheet and put the sheet into the oven.
Bake for 7 to 10 minutes, or until a skewer inserted into the centres of the cakes comes out clean.
Remove from the oven and leave the cakes to cool in the moulds for 5 minutes before turning out on to a wire rack to cool completely.