Delicate madeleine cakes made with ground almonds, raisins and a subtle hint of rum!
Makes 12 madeleines.
Preheat the oven to 190'C.
Mix together the orange juice and the rum and warm through. Pour this over the raisins.
Grease your madeleine mold(s). Zest the orange.
Beat the butter with the sugar until pale and fluffy. Beat the yoghurt then gradually beat in the eggs one at a time and then add the orange zest. Fold in the sifted flour and the baking powder then stir in the ground almonds, pine nuts and the raisins.
Spoon the mixture into the madeleine molds and bake for 15 minutes until golden brown. Remove from the oven and cool on a wire rack.
«Adapt this recipe to include other dried fruits or nuts.»