For the madeleines I decided that I wanted to continue with a bit of a floral theme that I've been exploring through some of my bakes over the past year. I've already baked lavender madeleines, a rose flavoured Victoria sponge and hibiscus cupcakes (incidentally my most popular post ever!). So it was time to try a new flower. I used a chamomile teabag in this recipe to provide a subtle flavour. I've read a recipe in Harry Eastwood's Red Velvet & Chocolate Heartache book several times for courgette and chamomile cupcakes but I've never actually made them. So I figured it was time to see how well one of my favourite drinks works in cake form. For the madeleines I reduced the quantities from a recipe originally published in Baked & Delicious magazine issue 9. I made the original recipe before I started blogging and before I owned an electric whisk. It took a very long time to get the eggs and sugar to the 'ribbon' stage required for a genoise sponge so having an electric whisk does make life a lot easier!
Ingredients - makes 30 mini madeleines or 12-15 normal size
30g unsalted butter, melted and cooled, plus a little extra for greasing
30g caster sugar
1 large egg
30g self raising flour - really it should be plain flour for a genoise but this was all I had in the cupboard
1 level tsp cornflour
1 chamomile tea bag
icing sugar for dusting
- Preheat the oven to 190C and lightly grease the madeleine mould
- Place a heatproof bowl over a pan of barely simmering water and add the egg and the sugar. Whisk using an electric handheld mixer for about 5 minutes until the mixture has tripled in volume and leaves a ribbon trail when the beaters are lifted.
- Open the chamomile tea bag and sift this into the egg mixture along with the flour and cornflour. Gently fold to combine and then trickle in the melted butter down the side of the bowl. Continue folding gently until everything is incorporated.
- Divide between the holes in the mould using a teaspoon, you will need to bake in batches and then bake for 5-8 minutes until just turning golden at the edges. If your oven is particularly fierce check them after 3-4 minutes.
- Sit the mould on a wire rack until cool enough to handle then pop the madeleines out.
- Cool on a wire rack then dust with icing sugar and arrange on a pretty serving plate.
These would be perfect for afternoon tea in the garden now that the sun is starting to come back and warmer days are on their way.
I'm entering these into Classic French.
Disclaimer: I was sent the madeleine mould from Lakeland to review. I was not required to write a positive review and all views and opinions are my own.