Almond-Flaxseed Multigrain Madeleine Trains

Magnus has been obsessed with trains for, well, pretty much his whole life. Ever since he was a few months old (as mothers of boys will tell you) all mechanical objects which move with speed – trains, planes and indeed automobiles – rule.

So when I saw the cake mould for mini-cake trains, I could not resist.

For these trains, I made a dense ground almond, multigrain and flaxseed madeleine sponge cake with honey, decorated with sprinkles and little candies. These cakes are moist and not too sugary – closer to a financier which is only made with almond meal than to a madeleine – and I usually use this recipe to bake with classic madeleine or financier moulds. But you can use many different kinds of moluds. Very simple and easy to make, with protein, complex carbohydrates and Omega 3 from the almonds, eggs and flaxseeds.

Almond-Flaxseed Multigrain Madeleine Trains

(Silicone train or madeleine moulds – makes about a dozen madeleines)


2 eggs

1 teaspoon almond extract

¼ cup honey

¼ cup ground almonds

3 tablespoons ground flaxseeds

¼ cup multigrain flour

1/4 cup butter

For decoration:

1 tablespoon M+Ms

1 tablespoon sprinkles

a few pretzel sticks

1. Preheat oven to 375 degrees F. If using silicone moulds, no need to butter and flour the moulds. If using classic moulds, prepare the moulds with butter and flour, shaking out the excess flour.

2. In a small pot, melt the butter and set aside to let cool.

3. In a small bowl, beat eggs and almond extract until light.

4. Add honey; to the egg mixture and beat for 7 minutes until egg mixture is thick and pale.

5. Add flour, almonds and flaxseed little at a time, mixing well.

6. Add melted butter.

7. Pour the batter into the molds and bake about 15 minutes.

8. Sprinkle with candies and sprinkles and serve – or let your child decorate the trains with pretzels, candies and sprinkles.


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