I’ve always been enchanted with the idea of Madelines, so when my dad, deliverer of all the goodies from the cookshop, arrived at the door with a Madeline tray I was over the moon. Teeny-tiny French cakes in the shape of shells, moist and soft straight from the oven- what’s not to love. These cakes are flavoured with rose, and dipped in molten white chocolate and pistachio chunks. I have always been a bit nervous about venturing into floral cake territory, for fear I will produce something that tastes like old bath soap, but these cakes came out tasting light, delicate and delicious. Perfect for the coming summer.
Also they always remind me of my childhood idol-Madeline
75g unsalted butter
100g golden caster sugar
2 large eggs
75g self-raising flour
25g ground almonds
1/2 teaspoon baking powder
1/4 teaspoon of rose flavouring
75g white chocolate
- Start by greasing the madeline tray. To simplify getting in all the edges and grooves, melt a dab of butter and use a pastry brush to coat the moulds. Then give a light dusting of flour.
- Preheat the oven to 180•C.
- Melt 75g of butter (I find this easiest to do in the microwave) and set to one side to cool slightly.
- Break 2 eggs into a large mixing bowl and add 100g of golden caster sugar. Use an electric whisk until light and fluffy. Pour the butter gently down the side of the bowl containing the whisked sugar-egg mixture and fold in. Be careful not to let the butter settle at the bottom, as it denser than the whisked eggs, and may sink.
- Add 1/4 teaspoon of rose flavouring. I found this to be the right amount, and my friends seemed to agree with this judgement, however, use your nose. You want the cake mix to smell relatively potent, as some of the flavour will be lost in baking, but if its unpleasant you may have added to much.
- Incorporate the baking powder into the flour, then sift onto the surface of the cake mix. Fold in with gentle figure-of-8 movements. Next, add 25g of ground almonds, and again fold in.
- Spoon about 1 and a 1/2 teaspoon of the mix into each madeline hole. The mix grows quite a lot during the baking process so be careful not to overfill.
- Bake for 12 minutes.
- Once baked, remove the Madelines from their tray and leave to cool on a wire rack.
- Chop 50g of pistachios in a food processor, and melt the white chocolate over a bain marie.
- Dip each madeline in the white chocolate, then sprinkle with pistachios.