Frangelico adds a subtle hazelnut flavour to the finished cakes.
80 g plain flour
½ tsp baking powder
20 g ground almonds
2 tbsp cocoa, plus extra for dusting
75 g golden caster sugar
1 tsp vanilla extract
1 tbsp Frangelico
90 g unsalted butter, melted, plus extra for buttering the tin
- Sift the flour, baking powder, ground almonds and cocoa with a pinch of salt. Butter a 12-hole madeleine tin and dust each hole with a little of this mixture. Whisk the sugar and eggs with electric beaters until thick, pale and fluffy. Gently fold in the flour mix, vanilla, Frangelico and butter. Cover the surface of the mix with clingfilm and chill for 30 minutes.
- Heat the oven to 200C/fan 180C. Fill each cavity with 1 heaped tbsp of mix. Bake for 10 minutes or until risen and springy. Tap the tin to loosen and tip out. Dust with cocoa and serve warm.