2 free-range eggs
100g/3½oz caster sugar
100g/3½oz gluten free plain flour, plus extra for dusting
1 tbsp cocoa powder
1 orange, juice and zest
¾ tsp gluten free baking powder
100g/3½oz lactose free butter, melted and cooled slightly, plus extra for greasing
Serves - 6
Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted lactose free butter then shake in a little gluten free flour to coat, tapping out the excess.
Whisk together the eggs and the sugar in a bowl until frothy.
Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through.
Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.
Recipe adapted from: Good Food