Cake recipes Archives

Cake recipes

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Beetroot cake with rose-geranium frosting

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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.

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Ricotta madeleines

Ricotta madeleines

Ingredients

Method