Orange Cardamom Madeleines
- 1 cup/150g all purpose/plain organic flour
- ΒΌ cup/25g ground almonds
- β
cups/120g cane sugar
- 2 eggs, large organic
- 1 stick/115g melted (and browned) butter
- 1 teaspoon orange zest
- ½ teaspoon cardamom powder
- 3 tablespoons fresh orange juice
- Powdered sugar for dusting
- This recipe is so easy, you can do it with a fork with no need to whip out the mixer.
- If you want to use the browned butter, heat the butter in a small, heavy saucepan on medium low heat.
- Allow the milk solids to start browning being careful not to burn.
- It can burn very quickly so keep an eye on it.
- Remember, it continues to cook in the pan so I take it off while it's just light brown.
- By the time I'm ready for it, it has reached a deep golden brown.
- If you don't want to mess with browned butter, you can use just melted butter.
- Mix the flour and ground almonds together.
- Mix the sugar and eggs together.
- Add the flour mixture to the egg mixture and mix well.
- Add the orange zest, cardamom powder and the orange juice.
- Mix thoroughly and then slowly mix in the cool, melted butter.
- The batter will be soft and will need to be chilled for easier scooping.
- Chilling also helps develop the characteristic hump of the madeleine and is a necessary step.
- Chill the batter for at least an hour.
- I've made madeleine batter the night before and is very convenient to have it ready to go in the morning.
- When you are ready to bake, grease and flour your madeleine pans.
- Preheat your oven to 375β/190β
- Scoop a tablespoon of batter into each scalloped mould.
- This recipe should yield 24 madeleines and it's easier to have two pans.
- Bake for 15 minutes.
- Check at 10 minutes and then add minutes from there.
- They can burn easily if you don't keep an eye on them.
- Mine were ready in about 13 minutes.
- Let cool in the pan for 5 minutes and them prise them out gently with a knife.
- Serve warm dusted with powdered sugar.
- Some people like glazes and such on them or even chocolate, but I like mine plain.
- You can always drizzle a sugar or chocolate glaze if you like (maybe melt an orange chocolate bar and dip)
This recipe is heavily adapted from Julia Child's madeleine recipe.
Calories: 2285 Fat: 117g Saturated fat: 63g Unsaturated fat: 45g Trans fat: 4g Carbohydrates: 277g Sugar: 155g Sodium: 165mg Fiber: 7g Protein: 35g Cholesterol: 619mg
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/orange-cardamom-madeleines/
3.5.3226