makes
20
prep
35 minutes
cook
15 minutes
difficulty
Easy
makes
20
serves
preparation
35
minutes
cooking
15
minutes
difficulty
Easy
level
Soak and cook your own cannellini (lima) beans if you have the forethought – you’ll need 240 g (8½ oz) cooked beans. If you only have one madeleine tray, don’t worry, the mixture will hold between cooking batches. They keep well for a day or two.
Ingredients
- melted butter, for greasing
- 400 g (14 oz) tin cannellini (lima) beans, rinsed and drained
- 3 eggs
- 80 g (2¾ oz) butter, softened
- 85 g (3 oz/¼ cup) rice malt syrup
- 2 tsp vanilla bean paste
- 2 tsp finely grated mandarin zest
- 60 g (2 oz/½ cup) almond meal
- 2 tsp baking powder
- 2 tsp orange blossom water
- dextrose, to dust (optional)
Cooling time: 5 minutes
Instructions
Preheat the oven to 160°C/320°F (fan-forced). Generously brush two madeleine trays with melted butter.
Whiz the cannellini beans and one of the eggs in a food processor until creamy. Transfer to a bowl and set aside.
Without cleaning the processor bowl, process the butter, rice malt syrup, vanilla and zest until smooth and creamy. Add the remaining eggs one at a time, processing well between each addition. Return the cannellini bean mixture to the processor with the almond meal, baking powder and orange blossom water, and then process until combined. The batter may look curdled, but don’t worry, it will be fine.
Spoon about 1 tablespoon of the mixture into each hole of the prepared tray and bake for 13–15 minutes or until just firm to the touch and browning around the edges. Remove from the oven and cool for 5 minute before transferring to a wire rack to cool completely. Dust with dextrose if you like.
These madeleines are delicious served warm, however they will keep for 1–2 days in an airtight container.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soak and cook your own cannellini (lima) beans if you have the forethought – you’ll need 240 g (8½ oz) cooked beans. If you only have one madeleine tray, don’t worry, the mixture will hold between cooking batches. They keep well for a day or two.
