Tuesday, April 28, 2015

Mini Ginger Madeleines

I've always associated madeleines with Proust's 'A la recherch√© du temps perdu' (I studied French literature at university) but have never actually eaten let alone made them before Madeleines are a French cake made with a genoise batter, making them lighter than other cakes, and are baked in special shell-shaped moulds. I was offered a selection of products to review by Cake Mart, and spotted they had this madeleine tin which is a very pretty piece of equipment.

Madeleines often have quite delicate flavours but I thought it would be interesting to see how they fared with a more robust flavour and a bit of a kick. I came across a recipe using cardamom and was sure I had some ground cardamom in my cupboard but couldn't locate it - and when I came across the ginger I decided that might work instead!




I based it on a recipe from Martha Stewart but changed the flavour and left off the glaze as I was in a hurry - I made these in the morning when I was driving down to Hampshire (my first time doing a 'proper' drive other than locally!) that day to see friends. Next time I make madeleines, which I will do now I have this lovely tin, I will try a glaze!


Mini ginger madeleines - an original recipe by Caroline Makes

Makes about 30 mini madeleines
You need:
1/4 cup softened butter
1 tbsp. honey
1 tsp vanilla flavouring
3/4 cup self-raising flour
1/4 cup caster sugar
2 eggs
1 tsp ground ginger

Preheat the oven to 175C. Melt the butter in a small pan over a low heat and add the honey and vanilla. Set to one side to cool.

Mix the sugar and eggs with an electric mixer in a large mixing bowl then sift the flour. Add the ginger and fold in.

Pour in the melted butter and fold in.

 

Grease the madeleine pan - I used Cake Release - and carefully spoon in the mixture so it fills about 3/4 of each mould - this only took about 1 heaped teaspoon of mixture for each one.



Bake in the oven for 8-10 minutes - they don't take long as they are so small. Turn out onto a wire rack to cool and grease the pan again (being careful as it is hot) ready for the next batch.







I packaged these in pretty boxes I'd bought from Poundland to give to my friends as gifts.



The pan makes them come out perfectly - it's a robust metal tin that is easy to clean and should last for years so I will be experimenting with some more flavours!

Thanks to Cake Mart for sending the madeleine pan for review.

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