These lemony flavour, dainty, elegant cakes in their scallop shell shapes are indeed very refreshing. It's great to serve them warm and enjoy with a good cuppa of tea.
Author Ann Low
Prep Time 40 minutesmins
Cook Time 15 minutesmins
Total Time 55 minutesmins
Course Afternoon tea, Snack
35gcake flour or plain flour
lemon zest from 1 lemon
1tbsporganic black chia seeds
Sift flour and baking powder together and set aside.
In a bowl, lightly whisk egg with a hand whisk. Add sugar, vanilla extract and lemon juice, blend well mixture and sugar dissolved. Pour in melted butter and stir well.
Add lemon zest and sift the flour mixture the second time directly into the egg mixture. Gently stir mixture till smooth and combined. Cover with cling wrap and place the batter in the refrigerator for 30 minutes (this will help the mixture more thoroughly and produce a soft bouncy texture after baked).
Fold chia seeds into the cold batter, then into the madeleine pan (grease pan with butter and dust with flour) to almost full.
Bake in preheated oven at 180 deg C for 12-15 minutes or till the sides are golden brown. Cool madeleines slightly before removing from pan and cool on wire rack. Dust with some snow powder and serve.
Please keep in mind that all oven temperatures and baking time varies.中文食谱就在下面