Madeleines Salées
This madeleine cake batter combines ingredients that are more typical of Provence into a savoury bite. You can play with the combination to suit your tastes. Other variations might include olive, anchovy and goat cheese.
Ingredients
- 100 g Sundried Tomatoes in oil weighed (measured) without the oil, ½ tightly packed cup
- 1 tbsp Chopped Thyme Leaves
- a handful of basil leaves finely chopped
- 2 eggs
- 80 g (½ cup) Flour
- 15 g (1 ½ tsp) Baking Powder
- 15 g (¼ cup) Grated Cheese Gruyère or Emmental
- 3 tbsp (1/8 cup) olive oil
- a pinch of Salt
- a few rounds of Freshly ground pepper
Instructions
- Preheat the oven to 240C/475F
- Chop the sundried tomatoes into medium fine chunks.
- Separate the egg yolks from the egg whites. Mix the yolks (with a spoon) with the flour and the baking powder.
- Beat the egg whites just a little bit with a fork to just loosen them up, then stir them into the yolk and flour mix.
- Add the olive oil, a pinch of salt and the pepper and mix really well with a balloon whisk.
- Stir in the grated cheese, the chopped herbs and tomatoes.
- Butter and very lightly flour your Madeleine moulds.
- Fill about one tsp of dough into each Madeleine, taking care not to overload.
- Bake them at 240C/475F for exactly 4 minutes, then, without opening the oven door, lower the temperature to 210C/425F and bake for another 6 minutes.
- Allow to cool and serve with cocktails.
Tried this recipe?Let us know how it was!