Madeleines are the small French teacakes, easily recognizable by the scalloped shell shape. Normally they are made with a light sponge cake batter with almond and lemon zest, but in this gluten- and sugar free version it is flavored with Grand Marnier and small pieces of candied orange. Serve these little French cakes with a cup of tea or coffee.
Serves: 12-16 cakes
Time: 30 minutes
3 tablespoons Grand Marnier
1 heaped tablespoon fat reduced almond flour
1 heaped tablespoon coconut flour
1 tablespoon tagatose
1 tablespoon husk fiber
2 tablespoons milk
2 tablespoon cup canola oil
1 teaspoon baking powder
Preheat the oven to 320° F (160°).
Cut the peel of the orange and cut it into small pieces. In a small pot, bring ½ cup (1 dl) of water to a boil with the tagatose. Add the orange peel pieces and the juice from the orange and let it boil for about ten minutes until the orange peel is candied and the juice has reduced to a syrup. Whisk the eggs fluffy, add the oil and milk. Stir in all dry ingredients and then fold in the candied orange, syrup and Grand Marnier. Pour the batter into madeleine molds and bake for approximately 20 minutes.
Take the Madeleines out of the oven and let them rest for some minutes before you take them out of the molds. Serve with a nice cup of tea or coffee.
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