Orange madeleines, moist sponge cakes in the form of a shell. The cakes are creamy and soft and only need some confectioner's sugar to dust.
Madeleine is a traditional French cake recipe from the 17th century. The background story is that a woman called Madeleine baked these cakes with the ingredients she had in her pantry (Wikipedia). The form of the Madeleine lets you think of scallop shells.
For the food blog swap I've made something of the blog of Carola bakt Zoethoudertjes. A delicious baking blog and there was quite a lot of choice. But I couldn't resist these Madeleines when I saw them.
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- Madeleine mold
- 200 grams butter unsalted
- 1 teaspoon vanilla extract
- 4 eggs size L
- 150 grams sugar
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 teaspoons baking powder
- 180 grams flour
- ⅛ teaspoon salt
- 2 oranges zest
- 1 tablespoon Butter to grease the madeleine mold
- 2 tablespoons Confectioner's sugar
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Melt the butter and let cool down.
- Beat the eggs with a mixer and then add the eggs, both sugars, honey, vanilla extract, orange zest, salt, and butter and mix well.
- Sift the flour and baking powder over the bowl.
- Then mix again for 1 minute.
- Grease the madeleine molds and put the batter into the mold until it is just filled.
- Bake the madeleines for 10 minutes, until golden brown.
- Remove from the mold and sprinkle with icing sugar just before serving.