Tender, light and full of buttery, nutty flavour, these beautiful scalloped cakes are the ultimate tea-time treat. Here we’ve used pistachio paste to give a delicate flavour and green hue to the sponge, but they would be equally delicious made with hazelnut paste and perhaps a handful of dark chocolate chips.The recipe and pictures are by Littleloaf for WhyNut.
Makes about 24
130g plain white flour
1 heaped tsp baking powder
3 medium eggs
125g golden caster sugar
1 tsp vanilla extract
140g unsalted butter, cubed
20ml runny honey
90g WhyNut pistachio paste
- In a medium bowl, sift together the flour, baking powder and salt.
- In a large bowl, whisk together the eggs and caster sugar for 5 – 7 minutes until pale and doubled in volume. Meanwhile, melt 125g butter and honey in a small saucepan, then stir in the pistachio paste until combined.
- Fold the flour mixture into the egg mixture then fold in the pistachio and honey butter until just combined. Cover the bowl with cling film and refrigerate for a minimum of four hours.
- Melt the remaining 15g of butter and use to brush the inside of two 12 hole madeleine tins. Place in the fridge to firm up.
- When ready to bake, preheat the oven to 220 degrees C. Remove your madeleine pan from the fridge and spoon about 1 tablespoon of batter into each hole so that they are about three quarters full.
- Place the trays in the oven and immediately turn the temperature down to 200 degrees C. Bake for 4 minutes then turn the oven down to 170 degrees C and bake for a further 3 – 4 minutes, until there is a small dome in the centre of each madeleine, the middle is set and the sponge in lightly golden.
- Remove from the oven; gently run a knife round the edge of each madeleine then leave to cool in the tin.
- Best eaten slightly warm, these madeleines will last for a couple of days in an airtight container.
- A madeleine characteristically has a little dome in the centre. Chilling the dough for a few hours helps to create this, as well as freezing the trays greased with melted butter before baking.
- Because madeleine batter needs to be rested for a minimum of four hours, make sure to plan this recipe in advance.
- A non-stick madeleine pan is a worthwhile investment if you plan to make a lot of these little cakes: it makes life a lot easier.
- This recipe makes two batches of madeleines. If you only have one tray, bake them in two batches. And if this is more madeleines than you can eat in a couple of days, they freeze well once baked.
- Serve madeleines warm, dusted with icing sugar, or make a glaze using lemon juice, water and icing sugar. These little cakes are also delicious dipped into dark hot chocolate sauce.
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