Citrus Madeleines
These light fluffy cakes are best eaten fresh from the oven. We've flavoured ours with lime and grapefruit, but you could use any citrus fruits.
This recipe is prepared with:
HMP40.000GY
Ingredients
100 g caster sugar
2 eggs
1 Tbsp honey
100 g plain flour
1 Tbsp grapefruit zest
2 Tbsp grapefruit juice
100 g unsalted butter, melted
For the icing
50 g icing sugar, plus extra for dusting
1 tsp lime zest
1 Tbsp lime juice
water, as needed
Utensils
Instructions
STEP 1/3
Making the cakes
Grease a madeleine tin.
Chill in the freezer for 1 hour.
Fit the Beaters.
Add sugar, eggs and honey into a mixing bowl.
Mix for 3 minutes on speed Max, until combined.
Tip: Start on speed Min and gradually increase speed.
Then add flour, grapefruit zest, grapefruit juice and unsalted butter.
Mix for 30 seconds on speed Min, until combined.
Transfer batter to a piping bag.
Leave to rest for 30 minutes.
STEP 2/3
Preheat the oven to 190ºC.
Pipe about 1 Tbsp of batter into each madeleine cup.
Tap the tin on the work surface to release any bubbles.
Bake for 10 minutes at 190ºC.
Transfer the tin to a cooling rack and let cool.
STEP 3/3
Making the icing
Add icing sugar, lime zest, lime juice and water into a clean bowl.
Tip: Add enough water to make a syrup with a water like consistency.
Mix until combined.
Dip each cake into the icing and let soak for a few seconds.
Let rest for 1 minute until set.
Dust with icing sugar.
Serve.
Citrus Madeleines
These light fluffy cakes are best eaten fresh from the oven. We've flavoured ours with lime and grapefruit, but you could use any citrus fruits.
Ingredients
100 g caster sugar
2 eggs
1 Tbsp honey
100 g plain flour
1 Tbsp grapefruit zest
2 Tbsp grapefruit juice
100 g unsalted butter, melted
For the icing
50 g icing sugar, plus extra for dusting
1 tsp lime zest
1 Tbsp lime juice
water, as needed
Utensils
Instructions
STEP 1/3
Making the cakes
Grease a madeleine tin.
Chill in the freezer for 1 hour.
Fit the Beaters.
Add sugar, eggs and honey into a mixing bowl.
Mix for 3 minutes on speed Max, until combined.
Tip: Start on speed Min and gradually increase speed.
Then add flour, grapefruit zest, grapefruit juice and unsalted butter.
Mix for 30 seconds on speed Min, until combined.
Transfer batter to a piping bag.
Leave to rest for 30 minutes.
STEP 2/3
Preheat the oven to 190ºC.
Pipe about 1 Tbsp of batter into each madeleine cup.
Tap the tin on the work surface to release any bubbles.
Bake for 10 minutes at 190ºC.
Transfer the tin to a cooling rack and let cool.
STEP 3/3
Making the icing
Add icing sugar, lime zest, lime juice and water into a clean bowl.
Tip: Add enough water to make a syrup with a water like consistency.
Mix until combined.
Dip each cake into the icing and let soak for a few seconds.
Let rest for 1 minute until set.
Dust with icing sugar.
Serve.