Gluten-free madeleine cake

Recipe

MADELEINE CAKE

140 g (23,33%) - Sugar
150 g (25,00%) - Eggs
52 g (8,67%) - Rice flour
30 g (5,00%) - Almond powder
25 g (4,17%) - Coconut flour
20 g (3,33%) - Natur Fix INGREDIUM
50 g (8,33%) - Milk
15 g (2,50%) - Honey
1,5 g (0,25%) - Fleur de sel
0,5 g (0,08%) - Vanilla pod
10 g (1,67%) - Baking powder INGREDIUM
69 g (11,50%) - Butter
37 g (6,17%) - Grapeseed oil
600 g - Total recipe

1.
Mix the rice flour, almond powder, coconut flour, and Natur Fix together in a Thermomix. Heat the milk in the microwave with a scraped vanilla pod. Whisk the eggs with the sugar. Add the grapeseed oil, honey, fleur de sel, and the sifted flours with Baking Powder, then mix until smooth. Add the warm milk and melted butter. Refrigerate overnight.
Pour the batter into a buttered mould. Bake in a preheated oven at 180°C (355°F) for 18 minutes.

This madeleine sponge cake can be used to make madeleines, as a base for entremets, or as a cake batter.