Make Me |Stolen Madeleines
This recipe takes a German tradition and throws flour in the air to tradition! Buttery Stolen Madeleines that are just so ‘pop-able’ you will probably end up baking another batch. We love them, so we hope you do too! Let us know what you think on social media.
1/2 cup unsalted butter
1 tablespoon of rum
1 cup of all-purpose flour
1/2 teaspoon of baking powder
1/4 teaspoon of ground cardamom
3 medium eggs
1/2 teaspoon of fine sea salt
1/2 cup of raw cane sugar
2 teaspoons of chopped preserved lemon
1/4 cup of slivered almonds
2 tablespoons of currants
1 tablespoon of candied orange peel
- Melt the butter slowly in a small pan. Add the rum & set aside to cool.
- In a small bowl, sift together the flour, baking powder & cardamom.
- Crack the eggs into a medium bowl. Add salt & sugar, then beat until frothy.
- Tip the flour into the eggs & fold together until partially mixed. Toss in the preserved lemon, almonds, currants & candied orange peel. Pour the melted butter over everything & stir to combine well.
- Cover the bowl with plastic wrap & refrigerate overnight or for up to one day.
- Preheat the oven to 350F (175C). Generously butter a Madeleine pan & dust with flour. Lightly tap the pan upside down on the counter to remove the excess flour.
- Measure 2 tablespoons of Madeleine batter into each mould. Place in the centre of the oven & bake for 13-15 minutes. The tops should be slightly puffed & the edges a light golden colour.
- Remove the Madeleines from the oven & immediately invert the pan over a cooling rack. Tap gently to release the cakes.
- Wash & butter the pan again, then bake the remaining batter. Enjoy the Madeleines warm.