Blueberry and lemon madeleines
Recipe by Silvia Colloca
Italian born food writer, TV producer and host, Silvia Colloca’s recipe for madeleines is dairy-free. If you don’t have a madeleine tray, the mixture makes equally delicious muffins, just bake them for an extra 7-8 minutes.
3 small eggs, at room temperature
100 g caster sugar
80 ml (1/3 cup) olive oil, plus extra for greasing
175 g self-raising flour, sifted, plus extra for flouring tin
Finely grated zest of 1 large lemon
3/4 cup blueberries (fresh or frozen)
Preheat your oven to 170°C fan assist and grease and flour a madeleine tin.
Place all the ingredients apart from the berries in a food processor fitted with a blade and mix for 15–20 seconds or until they come together as a thick batter. Fold in the blueberries.
Spoon the batter evenly into the prepared tin and bake for 8-10 minutes or until pale golden. Cool in the tin for a few minutes, then transfer the madeleines to a wire rack to cool completely. Enjoy as they are or dusted with icing sugar.
