Makes 12:
Put aside 15 minutes for making them, 30 minutes for resting the mixture and then 10 minutes for baking.
Ingredients:
- 100 grams of unsalted butter – melted, cooled
- 100 grams of golden caster sugar
- 80 grams sieved self raising flour
- 20 grams ground almonds
- 2 free range medium eggs
- 2 tsp ground ginger
- 1 orange zest
- 1 tbsp orange juice
- Maldon sea salt
- Madeleine tin
Making:
- Grease the madeleine tin, sprinkle the tin with a little plain flour as this acts as an non- stick surface.
- In a separate bowl whisk the golden caster sugar and eggs until pale, fluffy and a little frothy.
- In a separate bowl combine the remaining ingredients fold the egg and sugar mixture into the dry ingredients to make a smooth batter.
- Leave the batter to rest for 30 minutes, pre-heat your oven to 200 degrees 180 degrees fan or gas mark 6.
- Spoon just short of a tablespoon of the mixture into each madeleine as they will rise.
- Bake in the oven for 8-10 minutes until golden brown and if you can serve them with a black Americano.
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The Gents Take: Lemon and poppy seed madeleine’s to make these French Beauties, follow the recipe above but instead of using warming ginger and orange mix it up with the addition of 15 grams of poppy seeds, 1 lemon zest and juice. As this is one of the old classics to elevate these madeleine’s even further you could inject them with a concentrated lemon juice syrup. Which you can create by juicing a whole lemon along with one teaspoon of golden caster sugar reduce until you have a sticky sweet citrus syrup allow the madeleine’s to cool and gently inject them.
The Gourmet Gent 