Madelines are a type of “petit four” – I.e. a small, fancy dessert.Funny enough, many South Africans associate the term “petit fours” with quaint fondant iced cakes. While this isn’t completely wrong, there’s a lot more to it – bite size, sweet, and decadent edibles.
I’m all about chilled weekends, where “me time” is not just an hour a day but possibly the whole day – or the weekend, whose judging right? On this chilled weekend, I felt the urge to bake something that’s light, petit and pretty at the same time. Many of the desserts that I’ve made recently are heavy and rich, so here’s something that’ll easily appease the palette, the perfect mini cake to have with some tea while watching your favourite series.
The one aspect of this recipe that I love is the undertone of honey in the recipe. Usually when I have made something once, the second time I challenge myself to experiment a little, so I added more honey to give it a lovely golden glow and a sweeter taste. I dipped the ends in a gorgeous chocolate ganache that became a staple for us to use at Le Cordon Bleu (I know this recipe by heart already). If these bite sized goodies become a little monotonous for you, then why not incorporate them into the sponge base for a trifle (not my favourite dessert but it works like a charm).
75g caster sugar
10g demerara sugar
2.5g baking powder
90g soft flour
90g butter, melted
1 lemon zest
Sieve the flour, baking powder and salt together.
Whisk the caster sugar, eggs, honey and demerara sugar in a bowl, till pale and thick.
Then add the zest, and the flour afterwards (slowly).
Add the butter in two stages.
Let it chill for about 10mins.
Pipe into madeline moulds (just enough to fill the centre) and chill in the fridge for about 10mins.
Bake at 190 degrees for 10-15min.