65 ml Azada Olive Oil & Lemon
130 grams self raising flour (90 grams all purpose gluten-free cake flour and 45 grams corn flour)
80 grams sugar
65 ml plain yoghurt, whipped
40 grams small raspberries, cut into halves
2 large eggs
10 grams baking powder
Icing sugar for dusting
Butter for greasing
Preheat the oven to 180°C/350°F/gas mark 4.
In a large mixing bowl, vigorously beat the sugar, yoghurt and eggs using an electric mixer until the mixture is pale and thick. Sift in the flour and baking powder and fold to incorporate. Add the Azada Olive Oil & Lemon and whisk until combined. (Adding the Azada Olive Oil & Lemon last captures the flavourful essence of Mediterranean lemons and the flavour of the oil extracts beautifully into the batter creates a glossy, silky texture.) Finally stir in the raspberries, the batter should be smooth and shiny.
Lightly grease two 12 madeleine trays. Spoon the batter into the prepared tins. Bake in the oven for about 7 minutes, until the madeleines spring back when touched slightly, and repeat again with the remaining batter.
Remove from the oven and immediately turn out the madeleines from the tray and allow to cool on a wire rack. Finish decorating the cake with a generous dusting of icing sugar.
Tip: To create the raised bump on the madeleine, simply open the oven door and quickly close it when you see that the batter has set around the outside of the madeleine.
*Thanks to the Azada Olive Oil & Lemon, the madeleines stay moist for up to a week. It is ideal for wrapping and taking into the country for a family picnic, as an afternoon tea dessert or a snack for elevenses.