A beautifully buttery, soft scented mouthful. You don’t have to use the Madeleine tins, but they do create lovely little shell like cakes. I must add that these only take 5 minutes to make, and I mean it. Really, 5 minutes. 15 minutes in the oven and you’re golden. So, these little babies are perfect for any cake emergencies you might encounter.
For anyone who’s gluten free, these are a real treat as they usually cost a LOT! These are much nicer than any gf ones I’ve bought because the honey makes them moist and the rice flour keeps them light, rather than dry. I made them free from refined sugar, gluten and dairy because I used a soy-butter-substitute. Please use butter if you want to, my second batch contained butter and were lovely. However, this means that the little cakes are really healthy- but I PROMISE you would never know they’re healthy. Plus, I ate about 10 in one sitting which I’m sure negates the healthiness. I used Phil Vickery’s recipe as a base, but I’ve tweaked a few things.
Ingredients
- 120g butter/soy substitute
- 100ml clear runny honey
- 1 egg
- 1/2 teaspoon baking powder
- 70g rice flour
- 5g cornflour
Method
- Preheat the oven to 180°C. Grease fairy cake or madeleine tins (remember, they’re meant to be small!).
- Mix everything together in a bowl, until you have a butter yellow slightly runny mixture.
- Put 1 teaspoon of the mixture into each mould- if using madeleine moulds, lightly smooth the mixture out to the edges (to make sure you get the lovely shape!)
- Get them into the oven, turn them round after 7 minutes.
- Remove when golden and springy to the touch.
- Try not to burn your tongue whilst eating them!
- If you’ve got any berries hanging around, I pressed one into the centre of some of mine for some variety.
Slice 