I’ve been kind of obsessed with madeleines.
This is my second time making vegan madeleines.
Both times they turned out fine, and I did like them,
But madeleine is such a simple cake, and this is probably an only cake my husband eats without any icing or frosting.
I really want to make the best vegan version.
So I will continue to try different things until I feel I got the best recipe.
Last time I only used flour, but this time I used almond flour and flour, 50/50.
Interestingly, I (or my husband) did not notice a big difference.
So I think I’ll go back to flour only (not almond flour) next time.
I think I’m getting there in terms of oven temperature.
Next time the big change I want to make is using a different substitute for eggs.
Weekend does not come fast enough!