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Afternoon tea

Hazelnut and raspberry madeleines

15 minutes

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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Lentil, grilled brinjal and butternut salad with tahini dressing

Pecan nut biscuits with red-wine poached pears and Gorgonzola

Peanut butter-butterscotch and caramelised banana tarts

Peanut-butter loaf

Dense date cake with thick peanut butter frosting

Chocolate chip and pecan nut cookies

Chicken satay with peanut sauce

Spicy peanut soup

Green beans with macadamia nuts

White almond gazpacho with grapes and Serrano ham

Pear, walnut and radicchio salad

Peanut butter crème brûlée

Hazelnut and raspberry madeleines

Hazelnut and raspberry madeleines

Ingredients

Method