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Ingredients
- 1,5 dl | 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 tea spoon salt
- 2 eggs
- 1 dl | 1/2 cup sugar
- Grated zest of 1 lemon ( combine with the sugar)
- 1 tbsp lemon juice
- 50 g butter, melted
- 1/2 dl | 1/4 cup olive oil , or any oil of your choice
- 1 tsp ground cardamom
- 200 g melted white chocolate
- 1 tbsp coconut oil
- Edible Rose petals
Directions
- Start by combining eggs and sugar, whisk until pale and fluffy.
- Add the lemon juice, oil and butter.
- Then add all the dry ingredients combine until smooth.
- Pipe the batter in the Madeline molds, then bake on 175 c for 15 min until golden.
- Take out and let cool in the meantime melt the chocolate with the coconut oil.
- Place about a tbsp melted chocolate in each mold and carefully press the cake in the mold.
- Add some flower petals if you like before pouring the chocolate.
- Place in the fridge to set and take out to devour!
