MADELEINES WITH FLAVOURED WHIPPED AND CREAM
SERVES 8 MADELEINES
FOR THE MADELEINES
2 cups (240 g) (8.5oz) flour
1 cup (200 g) (7.1oz) brown sugar
2 tsp baking powder
1⁄2 tsp salt
1⁄4 tsp cinnamon
1 lemon
1 orange
1 tsp vanilla extract
1⁄3 cup (80 g) (2.8oz) cornstarch 6.5 ounces (200 g) soy milk
1⁄3 cup (80 g) (2.8oz) sunflower oil
7 1⁄2 tbsp (100 g) (3.5oz) olive oil Sugar
FOR THE DECORATION
3⁄4 cup (200 g) (7.1oz) vegetable whipping cream
3 tbsp (35 g) (1.2oz) sugar
1⁄4 cup (50 g) (1.8oz) water
1 orange
1 lemon
NUTRITIONAL VALUES
Calories: 240kcal
Fat: 8.8g (1g S.Fat)
Carbs: 35.2g
Protein: 5.7g
Sugar: 16.1g
Sodium: 132mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, sugar, salt, cinnamon, and baking powder). Grate the orange and lemon peels. Soy milk should be used to dilute the cornstarch. Combine the mixture with the flour in a mixing bowl. Combine the sunflower oil, olive oil, lemon peel, orange peel, and vanilla extract in a mixing bowl. Mix with a whisk until the batter is smooth and even. Fill each cupcake liner halfway with batter and top with a sprinkle of sugar.
Bake at 355° F (180° C) for about 22 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. For 3 hours, place in a cool place.
Combine the cream, water, and sugar in a saucepan. Combine the lemon and orange peels in a mixing bowl. Allow it to boil for 2 minutes over medium heat. Remove the peels with a sieve and place them in the refrigerator for at least 4 hours. Whip the flavoured cream and use it to garnish each madeleine.
Bake at 355° F (180° C) for about 22 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. For 3 hours, place in a cool place.
Combine the cream, water, and sugar in a saucepan. Combine the lemon and orange peels in a mixing bowl. Allow it to boil for 2 minutes over medium heat. Remove the peels with a sieve and place them in the refrigerator for at least 4 hours. Whip the flavoured cream and use it to garnish each madeleine.
