Madeleines recipe made from Phoebe Anna.
100g butter, 2 medium eggs, 70g caster sugar, 15g demerara sugar, ¼ tsp salt, 2 tsp honey, 1 tsp orange juice, Zest of one orange, 1 tsp ground cardamom, 100g plain flour and ½ tsp baking powder
Melt the butter in a medium sized pan over low heat. Simmer it for 2 minutes or until the butter turns brown. Pour the melted butter into a bowl and set it aside to cool for 5 minutes.
Meanwhile, in a separate large bowl, add the eggs, both the caster and demerera sugar and salt. Whisk it for 5 minutes or until it’s pale, frothy and doubled in volume. Beat the honey, orange juice orange zest and ground cardamom into the egg mixture.
Then, pour in gently the cooled butter while beating continuously. Add the baking powder in the flour and mix them well. Gently fold 1 tbsp of the flour into the egg mixture to loosen, then gently fold in the rest of the flour. Cover it with cling film and let it chill for 1 hour but ideally let it chill overnight in the fridge.
Grease the madeleine tin with butter and dust with flours, then shake off the excess. Place the tin into the fridge to chill. Put a tablespoon of mixture into the centre of each mold but make sure you don’t fill it completely. Chill the tray with the mixture for one more hour.
Bake in an 170C oven for 10-12 minutes or until it is golden and cooked through. Remove from the oven, let it cool for one minute and then remove the madeleines from the tin. Best served warm. Dust with icing sugar.