Cardamom, Honey and Lemon Madeleines
Print recipe
| Serves | 18 to 24 |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Total time | 35 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Christmas, Easter, Formal Party, Valentines day |
| Region | French |
| By author | Karen Burns-Booth |
These are one of my favourite French cakes; delicate little light sponge cakes, baked in special fluted trays and sprinkled lightly with icing sugar, so elegant, light and airy. Some are flavoured with vanilla extract only, whilst other recipes suggest using ground almonds, lemon or orange; my recipe uses a combination of vanilla extract, honey, cardamom and lemon zest.
Ingredients
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon honey
- 125g icing sugar
- 100g plain flour
- 1/4 teaspoon baking powder
- 125g butter (melted and cooled)
- 1 1/2 teaspoons cardamom seeds
- icing sugar, for sprinkling
Note
These are one of my favourite French cakes; delicate little light sponge cakes, baked in special fluted trays and sprinkled lightly with icing sugar, so elegant, light and airy. Some are flavoured with vanilla extract only, whilst other recipes suggest using ground almonds, lemon or orange; my recipe uses a combination of vanilla extract, honey, cardamom and lemon zest.
Directions
| Step 1 | Preheat the oven to 190C /375F/ Gas mark 5. Grease and flour 2 x 12 Madeleine moulds. (Make sure that you grease and flour the moulds generously, to stop the cakes sticking) |
| Step 2 | In a medium bowl beat eggs, vanilla, lemon zest and honey with an electric mixer on high speed for 5 minutes. Gradually beat in the icing sugar. Beat for 5 to 7 minutes or until thick and shiny. It can take up to 10 to 15 minutes to achieve the right consistency – this is the key to successful Madeleines, so don’t take short cuts with this stage. |
| Step 3 | Sift together the flour and baking powder. Sift quarter of the flour mixture over the egg mixture, gently fold together with a metal spoon. Fold in the remaining flour bit by bit. Then fold in the melted and cooled butter with the cardamom seeds. Spoon batter into the prepared moulds, filling three quarters full. |
| Step 4 | Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Cool in moulds on a rack for 1 minute. Loosen with a knife. Invert onto a rack and cool. Sift icing sugar over the tops. Store in an airtight container. |
