The return of The Great British Bake Off has definitely reignited our enthusiasm for cake making and biscuit baking, so we thought it was time to bring you a slimming-friendly sweet treat that offers the best of both worlds. Get ready to sink your teeth into these mouth-watering Slimming World chocolate madeleines.
Perfect for biscuit week and cake week, these chocolate madeleines have a crisp crust on the outside and a moist, melting chocolate crumb on the inside. Plus, as each madeleine is only 2 Syns, you can enjoy these brilliant bakes while following our Food Optimising eating plan – without having to worry about your weight loss plans going stale.
Even better if, like me, you struggle to tell your tarts from your tortes, these chocolate madeleines are super simple to make. Using a few baking basics you’ll likely already have in your cupboards, this three-step recipe goes from mixing bowl to plate in just 30 minutes.
And if you’d like to make your madeleines taste extra-scrumptious, try dipping in a dollop of fat-free natural yogurt mixed with a dash of vanilla extract.
Is it a biscuit, is it a cake? We’ll let you be the judge… Ready, steady, BAKE!
Slimming World chocolate madeleines
makes 12
2 Syns each
ready in 30 minutes
What you need:
low-calorie cooking spray
1 level tbsp plain flour, plus 1 level tsp for dusting
3 large eggs, 2 separated
1 level tbsp sweetener granules, plus 1 level tsp to decorate
25g cocoa powder, plus 1 level tsp to decorate
½ level tsp baking powder
1 level tbsp sunflower oil
2 level tbsp skimmed milk
½ tsp vanilla extract
25g caster sugar
What you do:
1. Preheat your oven to 180°C/fan 160°C/gas 4. Spray a 12-hole madeleine or tartlet tin with low-calorie cooking spray and lightly dust with 1 level tsp flour.
2. Beat the whole egg with the egg yolks and 1 level tbsp sweetener until frothy. Sieve in the cocoa, baking powder and remaining flour, then mix in the oil, milk and vanilla extract. Beat the egg whites in a clean glass bowl until they form soft peaks, then add the sugar and beat until glossy and stiff. Mix a third of the egg-white mixture into the cocoa mixture, then fold in the rest in 2 batches using a large metal spoon.
3. Divide the mixture between the prepared tin holes and bake for 10 minutes, or until risen. Leave to cool for a few minutes, then use a palette knife to turn them out. Mix together 1 level tsp sweetener and 1 level tsp cocoa, and sieve evenly over the cakes to decorate.
More on the blog: Open a cake-tin full of tasty cakes and bakes
An extra slice?
Have you been bitten by the baking bug? When you join Slimming World, you’ll get access to more than 1,900 recipes on our website and app, including a sweet sprinkling of Slimming World cakes, with sponges, loaf cakes, cupcakes, cheesecakes, biscuits, puddings, tarts, pies and more.
