Buttery little French cakes,softly spongy, infused with orange zest & orange blossom water, these Orange Madeleines are truly a delight to make and eat!
Author: Natasha Minocha
1cupAll purpose flour
1pinchSaltOmit if using salted butter
2tspFresh orange zest
1tspOrange blossom water
90gmsButter, melted and cooledI used salted butter
1.5tspDried blue cornflower petals
Sift the flour, salt and baking powder in a bowl.
In a small bowl, mix the orange zest and sugar with your fingertips till the sugar is fragrant and moist.
Beat the eggs and sugar till pale and thick, doubled in volume. Whisk in the orange blossom water. Now gently fold in the flour mixture, followed by butter. Please don't over mix. Add the dried blue cornflower petals, gently.
Cover the batter and refrigerate for minimum of 3 hours or for up to 2 days.
When you're ready to bake, preheat your oven to 200C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
Spoon the batter into the molds, about three-quarters of the way. There is no need to level the batter. Bake for 12 -15 minutes or until they are golden and tops are springy to touch.
Turn them out on a cooling rack. Cool to room temperature and sprinkle with icing sugar. Serve immediately.