Sweet Citrus Clementine Flavoured Madeleines
The Madeleine or the petit gâteau au beurre, is quite easily the perfect companion to afternoon (ok anytime) tea, a good book, or visiting friends. While patience maybe required in creating these delectable little bites, they are worth your every effort. The reward being soft little butter cakes that almost melt in your mouth.
As usual David’s original post for Clementine Flavoured Madeleines shows the step-by-step process in beautiful photos, although he confessed to a slight user error. Read his amusing post here.
Clementine Madeleines
A génoise type cake batter flavoured with fresh clementine juice and zest make these light and fluffy sponge cakes even more irresistible.
Ingredients
Preparing the molds:
- 3/4 tbsp Butter
- 1/2 tbsp Flour
Madeleines
- 1 Large egg
- 3 tbsp Unsalted Butter melted and cooled
- 6 tbsp + 2 tsp Flour
- 3 tbsp + 2 tsp Superfine Sugar
- 1/2 tsp Baking Powder
- 2 Clementines for a finely grated zest
- 1 tbsp clementine juice
- confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350°F.
- Prepare the Madeleine pan: melt 3/4 tablespoon butter, then mix in the 1/2 tablespoon flour.
- Using a pastry brush, “paint” the insides of the molds with the butter and flour mixture.
- Set aside.
- Using a hand-held mixer, beat the egg and sugar together until they become thick and pale.
- Whisk together the flour and baking powder, then sprinkle onto the egg mix and gently fold in.
- Add the melted butter, clementine zest and clementine juice; gently fold into the egg mixture.
- Fill Madeleine molds two-thirds full (a heaping teaspoon), and bake for 11 minutes.
- When they are golden around the edges, remove them from the oven and let cool 2-3 minutes.
- Using a thin spatula, loosen the edges and push the Madeleines out to cool on a rack.
- Dust with confectioner’s sugar.
- Makes 12 Madeleines
Tried this recipe?Let us know how it was!
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