Let's start the month with something sweet. With such a thing as these delicious clementine and tonka madeleines perhaps?
Every winter, our fruit bowl is filled with tangy and sweet clementines. They are so easy to peel and eat anytime of day, and feel a bit like a little burst of sunshine on grey and rainy days.
We usually eat them as they are but every once in a while, I like to think of a recipe that would be great with this citrus flavour, such as this clementine yogurt cake I made a good while back.
I have been making a lot of madeleines lately and I thought that since people sometimes add lemon to the recipe, why not give it a try with some clementine flavour.
I only added the zest and juice of half a clementine in this recipe and also grated a third of a tonka bean to add to the batter (I know tonka beans cannot be found everywhere so just skip this part if you don't have any). The flavour combination is delicate and not overwhelming. And the result is a perfectly delicious madeleine, ideal as a little cake to have with tea or coffee after a meal.
We usually eat them as they are but every once in a while, I like to think of a recipe that would be great with this citrus flavour, such as this clementine yogurt cake I made a good while back.
I have been making a lot of madeleines lately and I thought that since people sometimes add lemon to the recipe, why not give it a try with some clementine flavour.
I only added the zest and juice of half a clementine in this recipe and also grated a third of a tonka bean to add to the batter (I know tonka beans cannot be found everywhere so just skip this part if you don't have any). The flavour combination is delicate and not overwhelming. And the result is a perfectly delicious madeleine, ideal as a little cake to have with tea or coffee after a meal.
***
Do you like making madeleines?
Are you more of a purist (no lemon, no vanilla or honey) or do you like adding flavours to it?
***
Do you like making madeleines?
Are you more of a purist (no lemon, no vanilla or honey) or do you like adding flavours to it?
***
Clementine and Tonka Madeleines Recipe (Vegetarian)
Ingredients (make 18 madeleines - or more if using mini madeleine moulds)
2 eggs
100g caster sugar
40g full fat milk
125g sifted plain flour (plus extra for dusting)
5g sifted baking powder
140g melted unsalted butter (plus some cold butter for greasing)
juice and zest of 1/2 a clementine
1/3 grated tonka bean*
Optional: icing sugar
1. Whisk the sugar and eggs together in a large baking bowl. Pour in the milk and stir. Add in the sifted flour and baking powder and stir well to combine. Mix in the melted butter, clementine zest and juice, and grated tonka bean until well combined.
Cover the bowl and put in the fridge to rest for at least 2 hours.
2. Preheat the oven to 210˚C (190˚C fan). Grease your madeleine moulds with butter and dust with flour**, tapping the excess out. Most madeleine pans feature 12 holes so you might have to cook in two batches.
3. Fill each madeleine shell with one heaped tablespoon of batter. Place the madeleine pan on the middle shelf of the oven and bake for 10 to 12 minutes***. Once baked, transfer the madeleines onto a wire rack to cool down.
You can serve the madeleines warm 10 or 15 minutes after they are out of the oven, or cold with a dusting of icing sugar.
Notes:
* Skip the tonka bean if it's not easy to find where you live.
** You could skip the flour dusting but make sure to grease the mould.
*** If you are using a pan for mini madeleines, time may be shorter for baking.
Bon appétit!
Ingredients (make 18 madeleines - or more if using mini madeleine moulds)
2 eggs
100g caster sugar
40g full fat milk
125g sifted plain flour (plus extra for dusting)
5g sifted baking powder
140g melted unsalted butter (plus some cold butter for greasing)
juice and zest of 1/2 a clementine
1/3 grated tonka bean*
Optional: icing sugar
1. Whisk the sugar and eggs together in a large baking bowl. Pour in the milk and stir. Add in the sifted flour and baking powder and stir well to combine. Mix in the melted butter, clementine zest and juice, and grated tonka bean until well combined.
Cover the bowl and put in the fridge to rest for at least 2 hours.
2. Preheat the oven to 210˚C (190˚C fan). Grease your madeleine moulds with butter and dust with flour**, tapping the excess out. Most madeleine pans feature 12 holes so you might have to cook in two batches.
3. Fill each madeleine shell with one heaped tablespoon of batter. Place the madeleine pan on the middle shelf of the oven and bake for 10 to 12 minutes***. Once baked, transfer the madeleines onto a wire rack to cool down.
You can serve the madeleines warm 10 or 15 minutes after they are out of the oven, or cold with a dusting of icing sugar.
Notes:
* Skip the tonka bean if it's not easy to find where you live.
** You could skip the flour dusting but make sure to grease the mould.
*** If you are using a pan for mini madeleines, time may be shorter for baking.
Bon appétit!
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