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BAM Cake converter 
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Ingredients:
- 84g butter
- 35g white flour
- 30g BAM almond flour
- pinch of salt
- 2 medium eggs
- 70g sugar
- 1 pump BAM vanilla paste
Instructions:
1
Melt the butter in a saucepan over a medium heat. Heat until foamy and bubbly. Stir constantly while heating. The butter is ready when small brown bits start to accumulate at the bottom of the pan, the foam is slightly golden and the butter has a nutty smell.
2
Remove from the heat and pour into a container and leave to cool.
3
In a separate bowl, mix the flour, almond flour and salt.
4
In a separate bowl, mix the eggs, sugar and vanilla until a pale, fluffy and airy mixture forms (5-7 minutes). Add the flour mixture to the egg mixture and mix with a whisk.
5
Cover the dough and leave to rest at room temperature for 1 hour.
6
When the dough is ready, preheat the oven to 200 degrees, oil a baking tray for the Madeleines and lightly dust it with flour. Put 1 tablespoon of dough in each mould and bake for 8-10 minutes or until nicely golden brown.
7
Leave to cool, then melt the chocolate in the microwave and dip the Madeleines in it. Set aside on a wire rack to drip off excess chocolate and sprinkle with toppings if desired.
8
The almonds make the resulting madeleines beautifully juicy, so you can keep them in a sealed container for a few days!
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