Plum Lodge Madelines (gluten free & dairy free)
Madelines are small butter sponge cakes, typically lemon and almond flavored, and baked in a distinctive scallop shaped mold. This gluten and dairy free version is as delicious as the buttery French classic. Madeline molds are widely available in kitchen supply shops and online, but you could easily use a muffin pan instead. Nice to serve with coffee, tea or sweet wine at any time of day.
1 ¼ cups (4 oz) almond meal
¼ cup (1.5 oz) rice flour - white, brown and sweet white are all fine
2 Tablespoons cornstarch
1/8 Teaspoon salt
½ Teaspoon baking powder
½ cup (3.75 oz) granulated sugar
1/8 cup (.5 oz) brown sugar
1 Tablespoon plus 1 teaspoon (.75 oz) honey
3 large eggs
½ cup (4.5 oz) olive oil
drop of lemon oil and/or almond extract
1 Tablespoon finely minced lemon zest
vegetable shortening and/or pan spray
Optional: ½ cup sliced almonds
Optional: 2 Tablespoons powdered sugarYields approximately 1 lb. batter for 24 standard size madelines.
Preheat oven to 400 F convection. Whisk together almond meal, rice flour, cornstarch, salt, baking powder and lemon zest. In a separate bowl whisk together the granulated sugar, brown sugar, honey, olive oil, eggs and lemon oil and/or almond extract. Add the sugar-egg-oil mixture to the dry ingredients and stir to blend. Refrigerate the batter for a minimum of 1 hour and up to 12 hours before baking.
Prepare madeline molds with a light coating of vegetable shortening and/or pan spray. Use a small portion scoop to deposit batter in mold. If using sliced almonds, apply to each madeline. Place madeline mold on sheet pan for baking. Bake at 400 F convection for 2 minutes then reduce to 350 F convection for approx. 8 minutes. Cool in pan approximately 5 to 10 minutes before unmolding to cooling rack. When completely cool, dust one side with powdered sugar.
For egg free madelines, substitute “Ener-G” egg replacer, very well whipped, for the eggs.
For nut free madelines, substitute rice flour for almond meal and omit almond extract and sliced almonds. Add an additional drop of lemon oil and additional teaspoon of lemon zest.
Other flavor variations to try:
Anise-Lemon: add to dry ingredients 1 Tablespoon lightly toasted anise seeds (cool and crush with a mortar and pestle before adding)
Ginger-Lemon: add to dry ingredients 1 to 2 teaspoons dried ginger as well as ¼ cup finely minced crystallized ginger