GLUTEN-FREE SAVOURY PARMESAN MADELEINES
Madeleines and Proust? Yes, yes, we know it’s a cliché to mention the famous French novelist when talking about madeleines. However, in this instance we’re fairly sure that Proust would be a bit nonplussed by our version of the classic petite cake.
You see, ours are not for dunking in tea. They are savoury. Deliciously so, we think, and gluten-free. We bake them in the traditional shell shapes, although mini muffin tins would work just as well.
Served straight from the oven, with a covering cloud of finely grated cheese, these Savoury Parmesan Madeleines can be enjoyed by all, including your literary friends, as interesting and very tasty substantial bites to have with a drink. But please, no dunking in the chardonnay!
Caren
SAVOURY PARMESAN MADELEINES
Makes 18
65 gm unsalted butter, melted then cooled, plus extra for greasing tins
1 teaspoon sea salt flakes
1 teaspoon caster sugar
2 eggs
100 ml milk
1 teaspoon lemon zest
3 teaspoons lemon juice
100 gm Revenge Gluten-Free Plain Flour, plus extra for dusting the tin
40 gm ground almonds
½ teaspoon paprika
1 teaspoon gluten-free baking powder
80 gm parmesan, finely grated
½ - 1 teaspoon coarsely ground black pepper
Preheat oven to 190°C. Thoroughly grease 18 madeleine or mini muffin tins and lightly dust with the extra flour.
Whisk together the cooled butter, salt, sugar, eggs, milk, zest and juice.
Combine the remaining dry ingredients, except for 40gm of the parmesan to be used for dusting, and whisk into the butter mixture.
Set aside in the fridge for 15 minutes.
Three quarter fill the tins, smooth the tops and bake for 12-14 minutes or until tops are golden. Cool for a few minutes then tap out onto a rack. Pile the madeleines onto a serving plate and sprinkle over the remaining parmesan. Serve while warm.
If you don’t have enough tins and need to repeat the process then thoroughly wash and dry the tins just used before greasing and dusting.
TIPS:
While most delicious when freshly baked, the madeleines can be frozen for up to a week and then, straight from the freezer, reheated for 5 minutes at 170°C.
Serve with a drink, with soups, a bowl of ratatouille or caponata, or even your favourite braised meat dish. Children may like them as an afternoon snack.
Other hard cheeses, such as manchego or cheddar, could be used.