These fine small sponge cakes are originally from the Lorraine region in France. It's traditionally made without fruit, but I like to bake them with fresh blueberries to have a light summer version.
Served straight from the oven they are best.
for 12 madeleines
70 g fresh blueberries
50 g melted coconut oil, plus extra for greasing
50 g buckwheat flour
60 g rice flour
15 g potato flour
90 g unrefined cane sugar
1 teaspoon baking powder
Pinch of salt
Preheat the oven to 175°C. With a pastry brush, grease a madeleine tray with a little of the melted coconut oil.
Sift the dry ingredients in a medium bowl.
In a second bowl, whisk the eggs and coconut oil until just combined. Add the dry ingredients and stir to evenly combine.
With a tablespoon, fill each madeleine mould. Prorate the blueberries on the madeleines and bake for 8-12 minutes until golden brown. Leave to cool for a minute, then demould the madeleines carefully with a knife.