Orange Cardamom Madeleines
Serves: 24
 
The classic French madeleine gets a makeover with fresh orange and cardamom.
Ingredients
  • 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
Instructions
  1. This recipe is so easy, you can do it with a fork with no need to whip out the mixer.
  2. If you want to use the browned butter, heat the butter in a small, heavy saucepan on medium low heat.
  3. Allow the milk solids to start browning being careful not to burn.
  4. It can burn very quickly so keep an eye on it.
  5. Remember, it continues to cook in the pan so I take it off while it's just light brown.
  6. By the time I'm ready for it, it has reached a deep golden brown.
  7. If you don't want to mess with browned butter, you can use just melted butter.
  8. Mix the flour and ground almonds together.
  9. Mix the sugar and eggs together.
  10. Add the flour mixture to the egg mixture and mix well.
  11. Add the orange zest, cardamom powder and the orange juice.
  12. Mix thoroughly and then slowly mix in the cool, melted butter.
  13. The batter will be soft and will need to be chilled for easier scooping.
  14. Chilling also helps develop the characteristic hump of the madeleine and is a necessary step.
  15. Chill the batter for at least an hour.
  16. I've made madeleine batter the night before and is very convenient to have it ready to go in the morning.
  17. When you are ready to bake, grease and flour your madeleine pans.
  18. Preheat your oven to 375℉/190℃
  19. Scoop a tablespoon of batter into each scalloped mould.
  20. This recipe should yield 24 madeleines and it's easier to have two pans.
  21. Bake for 15 minutes.
  22. Check at 10 minutes and then add minutes from there.
  23. They can burn easily if you don't keep an eye on them.
  24. Mine were ready in about 13 minutes.
  25. Let cool in the pan for 5 minutes and them prise them out gently with a knife.
  26. Serve warm dusted with powdered sugar.
  27. Some people like glazes and such on them or even chocolate, but I like mine plain.
  28. You can always drizzle a sugar or chocolate glaze if you like (maybe melt an orange chocolate bar and dip)
Notes
This recipe is heavily adapted from Julia Child's madeleine recipe.
Nutrition Information
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/