Orange and Almond Madeleines

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In my opinion, madeleines are often underrated. A traditional French cake, madeleines are little shell-like cakes that are soft, spongy and oh-so-sweet. In fact, after making these Orange and Almond Madeleines, I realised I don’t make them often enough!

These delicate little cakes are light and fluffy (especially straight from the oven) and offer a beautiful balance of flavours, from a touch of zesty orange, a hint of vanilla bean and the syrupy sweet flavour of honey. Sounds like this ticks all your sweet boxes so far? Keep reading on!

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Best served warm, preferably on the day of baking, the batter can be made a few hours ahead of time and kept in the fridge until ready to be baked. What's more, the batter is incredibly quick and easy to make.

So I’m just going to get straight to it. Do yourself a favour and invest in a madeleine pan (you can purchase one here) and made a batch of these gorgeous Orange and Almond Madelines for your next morning tea. I guarantee you won’t regret it!

Orange and Almond Madeleines

2/3 cup almond meal

1/3 cup plain flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup honey

2 eggs

1/2 teaspoon vanilla extract (I used one with vanilla bean)

1 tsp finely grated orange zest

115g unsalted butter, melted and cooled to room temp

1. Preheat oven to 180˚C (fan-forced). Butter and flour a madeline pan and refrigerate until ready to fill. This helps to prevent flour from sticking to the madeleines.

2. In a bowl, combine almond meal with sifted flour, salt and baking powder. Set aside.

3. Using an electric mixer, beat eggs and honey together for 8-10 minutes until well combined. Add vanilla extract and mix to combine.

4. Remove bowl from mixer and using a whisk, gently fold the dry ingredients into the mixture. Add the melted butter and continue folding until just combined. Refrigerate for at least 30 minutes. They can also be made ahead of time and mixture can be refrigerated overnight. The mixture will be runny, but will thicken in the refrigerator.

5. Spoon tablespoons of mixture into prepared madeline pan. They will spread, so be sure not to fill the pans too high (about 3/4 fill). Bake for 10 minutes until golden.

5. Remove pan from over and transfer madeleines to a cooling rack to cool completely (although I do recommend eating them when they are slightly warm - your tastebuds will thank you!)

Enjoy! xx

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