Page 71 - Healthy food

Lime madeleines

prep 15 min + infusing + chilling
cook 15 min makes 12
vegetarian dairy free
Sunflower oil, to grease
4tbsp mild extra-virgin olive oil
Grated zest 1 lime, plus 2tbsp juice
2 medium eggs
50g caster sugar
85g plain flour
1tsp baking powder
Icing sugar, to dust

1 Heat the oven to 160ºC/fan
140°C/gas 3. Grease a 12-hole
madeleine tin (see below) with
sunflower oil. Combine the olive
oil and lime zest in a bowl, then
set aside for 15 min to infuse.
2 In a large bowl, use electric
beaters to beat the eggs and
sugar until thick and pale. Add
the infused oil and lime juice,
beating until just combined.
3 Sift the flour and baking
powder into a medium bowl.
Gently fold the flour mixture into
the egg mixture, in 3 batches,
until just combined. Chill the
mixture in the fridge for 10 min.
4 Spoon into the prepared tin,
then bake for 12–15 min until
golden and firm to the touch. Cool
for a few min in the tin, then transfer
to a wire rack and set aside to cool. madeleines
RECIPES: CHRISSY FREER. PHOTOS: MARK O’MEARA NO MADELEINE TIN? Just use a
Dust with icing sugar to serve.
Lime
round-bottomed cupcake tin – the
recipe may make a few more.
PER MADELEINE
0.3g fibre
99kcal
5.7g fat
1.8g protein
0.9g saturates 0.1g salt
15mg calcium
9.9g carbs
4.6g sugars
0.3mg iron
FEBRUARY 2018 HEALTHY FOOD GUIDE 71