Cardamom Madelines with Orange Syrup

I got a beautiful non stick madeline tray from my babies this year and I’ve been waiting for a really authentically French recipe. I found it in Michael Paul’s Sweet Paris.

The addition of cardamom is my little bit of decadence and Indian-ness.  I also added brown sugar for a slightly more caramel taste. This recipe makes about 24 and you need to start it the day before you want to bake.

Copyright Urvashi Roe_madelines-2

Soft and moreish madelines

You’ll need

  • 130g soft unsalted butter
  • 3 large eggs
  • 1 large egg yolk
  • 130g soft brown sugar
  • pinch of salt
  • 2 tsp ground cardamom
  • 175g plain flour
  • 1 tsp baking powder
  • 2 medium oranges
  • 150g icing sugar

To make them

  1. Melt the butter until it starts to turn a little brown and then set aside.
  2. Mix the eggs, egg yolk, sugar, salt, cardamom in a Kitchenaid mixer until frothy and it thickens. I set the timer for about 8 minutes.
  3. Sift the flour and baking powder into the mixture and then fold it in.
  4. Add the zest of both oranges to the butter and then drizzle this slowly into the mixture and fold it in slowly.
  5. Cover the bowl and put it in the fridge for at least 2 hours.
  6. When you are ready to bake, put the oven on to 220C and grease your madeline tray.
  7. Drop about a tablespoon of batter into each mould and bake for about 8 minutes.
  8. Keep going til you’ve used all the batter up.
  9. Cool the madelines on a wire rack while you make up the glaze by simply mixing 2 tbsp of freshly squeezed orange juice with the icing sugar.
  10. Brush the glaze over one side or both sides and leave to set.

These don’t seem to keep very well – they went quite hard the next day. So you’ll just have to eat them up on the same day!

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