I got a beautiful non stick madeline tray from my babies this year and I’ve been waiting for a really authentically French recipe. I found it in Michael Paul’s Sweet Paris.
The addition of cardamom is my little bit of decadence and Indian-ness. I also added brown sugar for a slightly more caramel taste. This recipe makes about 24 and you need to start it the day before you want to bake.
- 130g soft unsalted butter
- 3 large eggs
- 1 large egg yolk
- 130g soft brown sugar
- pinch of salt
- 2 tsp ground cardamom
- 175g plain flour
- 1 tsp baking powder
- 2 medium oranges
- 150g icing sugar
To make them
- Melt the butter until it starts to turn a little brown and then set aside.
- Mix the eggs, egg yolk, sugar, salt, cardamom in a Kitchenaid mixer until frothy and it thickens. I set the timer for about 8 minutes.
- Sift the flour and baking powder into the mixture and then fold it in.
- Add the zest of both oranges to the butter and then drizzle this slowly into the mixture and fold it in slowly.
- Cover the bowl and put it in the fridge for at least 2 hours.
- When you are ready to bake, put the oven on to 220C and grease your madeline tray.
- Drop about a tablespoon of batter into each mould and bake for about 8 minutes.
- Keep going til you’ve used all the batter up.
- Cool the madelines on a wire rack while you make up the glaze by simply mixing 2 tbsp of freshly squeezed orange juice with the icing sugar.
- Brush the glaze over one side or both sides and leave to set.
These don’t seem to keep very well – they went quite hard the next day. So you’ll just have to eat them up on the same day!