Time for a new recipe! Years ago I worked in a small bakery shop in Amsterdam. I baked a variety of cakes there: raspberry cheesecake, lemon pie, chocolat cake, scones, quiches, and.... madeleines! I love these little treats, especially when they are hot from the oven. At the bakery shop (called de Bakkerswinkel) they make them with almond flour. These ones are made with plain flour, so they taste quite different. And in this version I really like the raspberry in the middle, so with every bite you taste the zesty, fruity flavors in combination with the cake: heavenly! Enough said, let's get down to business.
Madeleines with raspberries & lemon zest
Makes 27 big madeleines (or 48 small ones)
- 100 g butter, melted and cooled, plus extra
- 150 g plain flour, plus extra for dusting
- 2 large eggs
- 100 g castar sugar, plus 1 tbsp extra
- 20 ml runny honey
- 40 ml milk
- 1 tsp baking powder
- zest of 2 lemons
- 1 tsp rose petals, optional
- fresh raspberries
1 Heat the oven to 200 C. Butter three 9-hole madeleine moulds (use a tiny amount of the melted butter) and dust lightly with flour.
2 Place the eggs and both sugars into the bowl of an electric mixer with a whisk attachment and whisk on a high speed until very light and fluffy. Put the honey, milk and cooled butter into a separate bowl and whisk with a fork to mix and then gently fold into the egg mixture. Whisk together the flour and baking powder to get rid of any lumps, then gently fold into the egg mixture. Finally add the lemon zest to the batter and mix well. Press some clingfilm on to the top and then chill for at least 20 minutes.
3 Fill each madeleine shell with 1 tablespoon of the chilled batter. (I've used 3 silicone moulds with each 9 shells. You can also use 2 moulds with each 24 smaller madeleines). Gently push one raspberry in the middle.
4 Bake in the oven for 8 minutes, or until golden.
5 Leave the madeleines a minute in the mould to cool down for a minute, push them out and sprinkle with some extra sugar and rose petals.