Orange and Ginger Madeleines | Rosie Foodie

These fluffy, buttery little sponge cakes are a French classic. My version is boosted with the warm flavours of orange and stem ginger. Make a batch and watch them disappear in a flash!
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Ingredients:
100g (3.5 oz) unsalted butter, melted and cooled, plus extra for greasing
Plain (all-purpose) flour for dusting
2 medium eggs
100g (3.5 oz/scant 1/2 cup) caster (superfine) sugar
80g (3oz/ 2/3 cup) self-raising flour, sifted
20g(3/4 oz/ 1/4 cup) ground almonds
2 tsp ground ginger
pinch of salt
2 balls preserved stem ginger in syrup
grated zest of 1 orange
1 tablespoon orange juice

[@InspirationSaveurCulinaire]

Bonjour 😋🤤 yummy

[@cassispie]

Delish! If i don't have self-raising four, how much baking powder shall i use please? I bought a lemon madeleine for 2,5 € where i live in Paris so i will do these!! X

[@Alotonherplate]

+cassispie Hi! Sorry for the delayed reply. Very happy that you're going to make these in the home of the madeleine! 1 teaspoon of baking powder should work. Let me know how you get on! I'd love to see a photo of them on instagram or twitter if you can. Links are in the video description box. x