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.

 

Ingredients

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

 

Instructions

• 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.