Lemon and Poppy Seed Madeleines - Wheat and Gluten Free

I simply love Paris and I can’t think of a time when it’s not good to go there. I love the city, its spirit and the colour of the sky in each and every season. Most of all, however, I love how the French create and savour their food.

Très chic! And while we are talking of chic, there surely is nothing more so than these little, sweet mouthful cakes that you can find over there!

Little delicious bonbons, macaroons, friands and, of course, madeleines.

Lemon and Poppy Seed Madeleines

Madeleines are my favorite little cakes. I can’t think of anything more feminine than a pretty escalloped madeleine cake with a light-as-air texture that is so sweet  and perfect.

I love that they’re dipped in a heavenly coat of icing, with a poetic and dreamy scent such as rosewater or orange blossom water. These little mouthfuls can really show you what perfection is all about…

If you enjoy them with a gently-scented tea like jasmine green tea or lady gray, well I think all your problems are going to disappear!  Well, for at least as long as your madeleines last…

As you may know, I love to recreate my favorite recipes without using any gluten or wheat. Sometimes this can be a pretty difficult task that you need to try again and again. But the results, when successful, can also be AMAZING!

Lemon and Poppy Seed Madeleines

That’s why I’m so happy about the recipe that I’m now going to share with you. This recipe is for Lemon and Poppy Seed Madeleines.

The speckled citrus batter has a classically British origin, but who says that you can’t pick the best of French and British cooking and bring them together? I’ve just done  it!

You will soon be able to buy these little beauties in the Del Sole Deli.  So, why not  try the recipe now or come along to the store to buy them!

Lemon and Poppy Seeds Madeleines

Ingredients: (For 2 Dozen)

• 175g unsalted butter 6oz plus 2 melted tbsp
• 4 large free range or organic eggs
• 75g or ½ cup rice flour
• 50g or ½ cup corn flour
• ½ heaped tsp xantham gum
• 150g caster sugar  2/3 cup sugar
• grated zest and juice of 1 untreated lemon
• 1tsp poppy seeds
• 1tsp vanilla extract
• a pinch of salt
• icing sugar

Instructions:

• Preheat the oven to 180°, 350F or gas mark 4.
• With the two tbsp of melted butter grease the madeleines molds.
• In a small heavy-base pan melt the butter over a gentle heat until it’s brown and nutty.
• To remove the solids part in the butter, strain through a fine mesh colander, then set aside and leave to cool.
• In a bowl mix together the rice flour, cornflour and xantham gum.
• Using and electric mixer on high speed, wish the eggs, pinch of salt, vanilla extract, lemon juice, poppy seeds and lemon zest for 7/8 minutes or until tripled in volume.
• Still on high speed, add the sugar in a steady stream. Whip for a further couple of minutes or until mixture is thick and ribbony.
• Sift over the mixed flour and xantham gum, then fold through using a large metal spoon.
• Fold in the melted butter with a large metal spoon but don’t over mix it.
• Leave the batter to rest for ½ hour in the fridge.
• Spoon the batter into the molds filling them up to ¾ full.
• Then bake for 10/15 minutes or until the edges of the madeleines are golden brown.
• Remove from the oven and unmold the madeleines.
• Leave to cool on racks then add a sprinkle of icing sugar.

Bon appetit!