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Hazelnut and raspberry madeleines

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Hazelnut and raspberry madeleines

By Abigail Donnelly

Serves 15

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

30 g hazelnuts, roasted and skinned
75 g cake flour, plus extra to dust
1/2 t baking powder
150 g butter, plus extra to grease
2 free-range eggs
75 g caster sugar
raspberries, for serving
Icing sugar, for dusting

Method

Preheat the oven to 180°C.

Grind the hazelnuts in a blender until fine.

Sift together the flour and baking powder, then add the ground nuts.

In a small saucepan over a low heat, melt the butter until golden brown. Transfer to a bowl to stop the cooking process.

Beat the eggs and caster sugar until thick and pale.

Fold half the flour mixture into the egg mixture and then add half the melted butter. Repeat until all the ingredients are fully combined.

Spoon the mixture into a greased and flour-dusted Madeleine tin, then stud with the raspberries.

Bake for 10 minutes, then remove from the oven and allow to cool before turning out.

Dust liberally with icing sugar and serve.

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Cheat’s malva pudding

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Berry-and-cheese fruit salad

Zabaglione ice cream with raspberries, pistachios and crispy panettone

Tuscan chocolate tart

Raspberry and ricotta whip

Roast peaches and plums with oats and pistachio meringue

Berry Eton mess

Raspberry and coconut sponge

Milk stout medley

Granola dessert with raspberry compote

Hazelnut and raspberry madeleines

Hazelnut and raspberry madeleines

Ingredients

Method