Orange, almond and cardamom madeleines
These madeleines are simply delicious. There aren’t really any other words for them. I made them last night after work.
They made for a lovely snack after dinner and a light breakfast with a cup of tea.
- 2 eggs
- 85 g caster sugar
- 2 tsp clear honey
- 4 cardamom pods, seeds only, ground finely using a pestle and mortar
- 2 unwaxed oranges, finely grated zest only
- 90 g unsalted butter, melted, plus extra for greasing
- 90 g plain flour, plus extra for dusting
- 100 g ground almonds
- 1 pinch fine sea salt
- 0.5 tsp baking powder
- 2 tbsp milk
- 1 tbsp icing sugar (confectioner’s sugar), for dusting (optional)
- Put the eggs and sugar into a large mixing bowl and beat together until pale and creamy.
- Add the honey, ground cardamom and orange zest, and mix well.
- Incorporate the melted butter, followed by the flour, ground almonds, salt and baking powder. Mix until evenly combined, then stir in the milk.
- Cover the bowl with clingfilm and refrigerate for 1 hour (or overnight, if you wish).
- Preheat the oven to 200°C/392°F/gas mark 6.
- Melt a little butter and, using a pastry brush, brush the recesses of a madeleine mould generously with it, then dust with a little flour, shaking off any excess.
- Transfer 1 tablespoon (not too heaped) of the batter into each of the mould’s recesses.
- Bake for 10–12 minutes, until nicely golden brown.
- Once cool enough to touch, remove from the moulds. Repeat with any remaining batter.
- Dust the madeleines with a little icing sugar, if desired, and serve immediately.
Reference: Sabrina Ghayour – Bazaar