Tiny little cakes full of flavour and joy. Adding the melted ice cream gives them a soft texture and such an incredible aroma due to the orange and saffron.
40 min Cooking Time, Makes 24
3/4 cup almond flour
1/2 cup all purpose flour
3 tbsp cornstarch
1 1/3 tsp baking powder
1/4 tsp salt
Zest of 1 orange
3 tbsp olive oil
1/2 cup Ta'la Vegan Saffron Ice-Cream, melted*
1 tbsp orange juice
For the glaze:
1 cup icing sugar
30g vegan butter, melted
1 tsp orange zest
1 pinch saffron
1 1/2 tbsp warm non-dairy milk.
* The ice cream can be replaced with an equal amount of full fat Greek yoghurt with a pinch of saffron mixed through.
In a large mixing bowl, combine the almond flour, all purpose flour, cornstarch, baking powder, salt and orange zest.
Whisk in the olive oil, melted Ta'la Vegan Saffron Ice-Cream and orange juice.
Place the batter into the refrigerator for 20 minutes to allow the batter to thicken. Preheat the oven to 180°C.
Brush a madeline pan with oil and scoop batter into mounds. Bake for 10 minutes in mini madeline moulds or 20-25 in regular sized moulds. Remove from oven when the edges begin to become a little golden. Allow to cool completely.
Place the icing sugar into a small bowl and stir in the melted butter and vanilla extract. Add the saffron and orange zest, then gradually whisk in enough warm milk to form a thick but runny glaze. Set aside.
Dip the madelines in the glaze, allowing excess to drip off.