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.

Difficoltà

Bassa

Tempo

120 min

Autore

Kenwood

Ingredienti

Porzioni

10

Makes

20 Cakes

For the cakes

100

2

1

100

1

2

100 , melted

For the icing

50 , plus extra for dusting

1

1

, as needed

Utensili

1 Madeleine tin, 1 Piping bag, 1 Mixing bowl, 1 Bowl medium, HMP40.000GY, HMP40.000RD, Beaters

Istruzioni

Step 1

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

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

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.