Clementine Madeleines
A génoise type cake batter flavoured with fresh clementine juice and zest makes these light and fluffy sponge cakes even more irresistible.
Ingredients
Preparing the moulds:
- 3/4 tbsp Butter
- 1/2 tbsp Flour
Madeleines
- 1 eggs large
- 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 moulds 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 moulds 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
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