Archive for the 'small cakes' Category

Flower Water Madeleines

Friday, 13 June 2008 @ 6:17pm • My Weblog

These delicious lightly perfumed Madeleines can’t really make their mind up, are they a cake or a biscuit. They are crisp on the outside and light and fluffy on the inside. Traditionally they are baked in little shell shape moulds, but don’t worry if you can’t find them you can make them in cupcake tins thought they don’t look as elegant.

This recipe is adapted from a Nigella Lawson Recipe from her Domestic Goddess Book. She calls them Rosebud Madeleines but her recipe is needlessly fussy and I think they work just as well with Orange Flower water as Rose water and If such a thing as Violet water exists they work beautifully with that too.

Ingredients
50g/2oz Butter (you can use margarine but don’t use low fat)
50g/2oz Sugar
1 Large Egg
50g Flour
Half a tsp of baking powder
1 tbsp Orange Flower or Rose water

Directions
Melt the butter in a pan, and leave too cool.

Using an electric whisk beat the egg and sugar together for about five minutes. The mixture will become really thick, pale and will expand in volume.

Sift the flour and baking powder together a spoonful at a time into the mixture while gently folding it in. When all the flour has been mixed in gently fold in the melted butter and Rose or Orange Flower Water.

Put the mixture in the Fridge 15mins and pre heat the oven to gas mark 7/220C/420F and if you’re using a metal mould grease each mould with a little butter.

Spoon a teaspoonful into each mould don’t worry if this looks like too little they will rise. I find that this makes about nine Madeleines.

Bake the Madeleines for 5 minutes and leave to cool on a wire rack and when cool dust with Icing sugar.

As these have a very subtle flavour I wouldn’t recommend that you eat these with a tea with a strong flavour like Earl Grey or Lapsang Souchong

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