Makes 18 mini madeleines. This recipe is based on the traditional Italian Castagnaccio cake with pine kernels and fresh rosemary, which was eaten a lot during WW2 in northern Italy when wheat flour was in short supply and chestnut flour was considered a poor alternative. We've adapted it to make mini madeleines with the unusual combination of rosemary and cranberries. They can be an acquired taste - particularly if you're used to traditional French madeleines which use egg white as a raising agent and icing sugar to sweeten which makes a very light, sweet mouthful - this healthy version is chewier with only a little sugar, and the chestnut flour is high in protein. Tip: 9-hole silicone moulds with the firm wire surround are easy to handle and the madeleines release easily
145g chestnut flour
2 1/2 tbsp olive oil
1 heaped tbsp chopped fresh rosemary
30g dried sweetened cranberries
25g pine kernels
Added by: gfshiptonmill
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.