recipe and photo from here
This week we have lots of lovely honey so this recipe looks perfect and I love the addition of the orange flower water which is a favourite of mine.
Scented madeleines
These legendary French cakes are flavoured with orange and a drizzle of honey and, dipped in lime-blossom tea, make a blissful treat.
Makes 12-15
2 large eggs
75g caster sugar
85g plain white flour
1 tsp baking powder
1⁄4 tsp salt
60g butter, melted and cooled (plus extra for greasing)
Shredded zest of 1 orange
2 tsp orange-flower water
4 tsp floral honey, melted
Thé de Tilleul (lime-blossom tea) or green or jasmine tea
Step 1) Pre-heat the oven to 220°C, Gas Mark 7 and grease 2 silicone madeleine mould trays. Whisk together the eggs and sugar in a medium bowl until pale and frothy. Sift, then fold in the flour, baking powder and salt, working carefully and quickly. Drizzle in the butter, zest and orange-flower water, and fold through the mix lightly and quickly. Spoon the mix into 12-15 moulds, filling no more
than 3⁄4 full.
Step 2) Bake for 8 minutes, then partially remove the tray from the oven and drizzle over the honey. Bake for 2 minutes more and turn out while still hot. Serve with tea or coffee, if you prefer.
2 large eggs
75g caster sugar
85g plain white flour
1 tsp baking powder
1⁄4 tsp salt
60g butter, melted and cooled (plus extra for greasing)
Shredded zest of 1 orange
2 tsp orange-flower water
4 tsp floral honey, melted
Thé de Tilleul (lime-blossom tea) or green or jasmine tea
Step 1) Pre-heat the oven to 220°C, Gas Mark 7 and grease 2 silicone madeleine mould trays. Whisk together the eggs and sugar in a medium bowl until pale and frothy. Sift, then fold in the flour, baking powder and salt, working carefully and quickly. Drizzle in the butter, zest and orange-flower water, and fold through the mix lightly and quickly. Spoon the mix into 12-15 moulds, filling no more
than 3⁄4 full.
Step 2) Bake for 8 minutes, then partially remove the tray from the oven and drizzle over the honey. Bake for 2 minutes more and turn out while still hot. Serve with tea or coffee, if you prefer.
Amicalement, Leeann x