'What happened to the rest of the madeleines?' asked the man of the house, sounding very disappointed. 'Oh, there was only a few left and I ate them,' I replied, suddenly feeling guilty. 'I've been out on a truffle hunt in the bitter cold and needed something yummy to warm me up,' I pleaded. 'But don't worry, I'll bake some more first thing in the morning,' I added, hoping it would cheer him.
Madeleines and the like don't last too long at my place. We both love to 'schnack' on delicious little morsels, particularly when they are fresh out of the oven. My Peter is particularly fond of madeleines, those petite shell-like cakes. Indeed, it was he that christened my madeleine tin a couple of years ago. I still remember how good the kitchen smelled when I arrived home that day, and how very pleased he was with himself, too. Ü
So, as promised, I made two more batches the following morning. Needless to say they did not last too long at all. Especially given that I'd baked madeleines with my special flavour combination of passionfruit and basil. An original recipe that I happen to be very pleased with, even if I do say so. Enjoy xo
MADELEINES WITH PASSIONFRUIT AND BASIL
Juice and pulp from 2-3 passionfruit*
100g unsalted butter
1 teaspoon honey
2 free-range eggs
70g vanilla-infused caster sugar
80g plain (AP) flour or plain gluten free flour, sifted
1/2 teaspoon baking powder
25g almond meal (ground almonds)
2 teaspoons dried basil flakes (the fresher the better)
icing sugar to dust
Preheat your oven to 175-180 degrees C (depending on how hot your oven gets). Melt 80g of the butter (reserving the remainder to grease the madeleine tin) and stir in the honey. Set aside and allow to cool.
Combine the eggs and sugar in a Pyrex bowl, or the bowl of a stand mixer, and whisk until the mixture is light and creamy. In a separate bowl, combine the flour with the baking powder, then using a balloon whisk, stir in the almond meal. Now, fold the dry ingredients into the egg/sugar mixture, then add the honey and melted butter, followed by the passionfruit juice and pulp, and the dried basil. Stir until the mixture is combined.
Brush the remaining melted butter over the madeleine tin, greasing each cavity. Then spoon in the batter, filling the moulds to 3/4. The depressions in my tin hold a soupspoon full of batter each.
Pop the tray into the preheated oven and bake for about 14 minutes, until the madeleines are golden brown. Remove from the oven and, using a fork or skewer, carefully transfer the warm madeleines to a cooling rack. Working quickly, brush the tray again with melted butter, and repeat the process with the remaining mixture. Makes around 30, depending on the size of your madeleine tray. Dust the madeleines with icing sugar and serve immediately.
* I'm conscious that some of my overseas readers are unable to source fresh passionfruit. If this is the case, or if passionfruit is out of season, use a 170g can of passionfruit pulp.
Tell me dear readers and fellow cooks, do you love eating freshly baked morsels, such as madeleines? Can you stop at just one or two? Or are you naughty, like me? ♥♥♥
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I use Australian standard measuring cups and spoons in my recipes.