Best dessert and baking recipes from TASTE Magazine

Chocolate recipes

Lesley Cobb’s choc-chip cookies

18 minutes

Chocolate recipes

Crunchy hazelnut chocolate pralines

15 minutes

Cake recipes

Marble cake with peanut-butter frosting

1 hour

Afternoon tea

Ricotta madeleines

12 minutes

Ricotta madeleines

Serves Makes 24

Difficulty Easy

Prep Time 15 minutes

Cooking Time 12 minutes

Ingredients

4 free-range eggs, separated
250 g ricotta
1 cup yoghurt (or buttermilk)
6 T butter, melted
1 T lemon zest
180 g flour
1 t baking powder
1⁄2 t bicarbonate of soda
2 T sugar or xylitol
Icing sugar, for dusting

Method

Preheat the oven to 200°C and grease a madeleine pan. If you don’t have a madeleine pan, use a muffin pan. Beat the egg whites in a clean bowl until soft peaks form, then set aside.
Combine the egg yolks, ricotta, yoghurt or buttermilk, butter, lemon zest and juice in a bowl.
Sift the remaining ingredients into the ricotta mixture and beat using a hand-mixer. Gently fold in the egg whites until combined.
Pour the batter into the greased tin until each mould is two-thirds full. (If using a muffin pan, fill 1⁄4 to halfway full so that you will have a thin “dipper” and not a muffin.)
Bake for 12–14 minutes, or until cooked through. Remove from the pan and allow to cool slightly. Dust with icing sugar.

Cook's note: Those crisp-on-the-outside, fluffy-on-the-inside little cakes beloved of Proust, madeleines are even lighter and spongier if you add ricotta – a twist on the classic that’ll have you eating them by the trayful.

Discover more desserts and baking recipes here.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Natural rainbow cake with cream cheese frosting

Celeriac-and-nut cake with date butter

Beetroot cake with rose-geranium frosting

Roasted white chocolate

Choux pastry

Lesley Cobb’s choc-chip cookies

Crunchy hazelnut chocolate pralines

Lemon-and-yoghurt cake

Chocolate-filled doughnuts

Swirled marshmallows

Marble cake with peanut-butter frosting

Ricotta madeleines

Ricotta madeleines

Ingredients

Method