Tuesday, 7 January 2014

Honey & Almond Madeleines

I know that it's the New Year and we should all be detoxing after a glutenous Christmas, but the weather has been so miserable recently that I still feel like I'm in hibernation mode.

These buttery French cakes are best enjoyed still warm from the oven with a cup of tea or coffee. The batter can be made in advance and baked in time for tea.

This was my first attempt at baking madeleines and I was incredibly happy with how they turned out. There was enough batter to make 20 madeleines, but this will vary slightly depending on your tin.

  • 3 large eggs
  • 80g caster sugar
  • 1 tbsp honey
  • 1/4 tsp vanilla extract
  • 80g plain flour, plus extra for dusting
  • 40g ground almonds
  • 75g butter, plus extra for greasing the tin

  • Preheat the oven to 190C/170C fan/gas 5
  • Generously butter, then flour, the madeleine or bun tins (if you are using a silicone madeleine tray you will not need to flour the tray as well).

  • Beat the eggs with the sugar, honey and vanilla extract until light and airy. 
  • Whisk in the flour and ground almonds until completely incorporated, then gradually whisk in the cooled, melted butter. 
  • Spoon the batter into the tins and bake for 10-12 mins, depending on the size of the tins.

  • When the madeleines are golden, risen and baked all the way through, remove from the oven and leave to cool for 2 mins before turning out.

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