Madeleine cakes with fresh rosemary
Rated 5.0 stars by 1 users
Servings
1-2
This recipe creates fragrant Madeleines that get their beautiful mussel shape when baked in special madeleine molds. This is the classic lemon-flavored method but with an Italian flair with the use of olive oil in the dough, rather than melted butter. It gives a delicious spicy taste, and pairs beautifully with rosemary and grated lemon zest.
Ingredients
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3 large eggs
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2/3 cup sugar
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The zest of 1 lemon
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½ vanilla bean, only the grains
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A pinch of Italian Sea Salt
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1-2 stalks fresh rosemary, only the needles chopped finely
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1 cup wheat flour
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1 ½ teaspoons baking powder
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2/3 cup Organic extra virgin olive oil
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¼ cup milk (or your nut milk of choice)
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Powdered sugar (optional)
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Madeline molds
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Piping bag
Directions
Preheat the oven to 400 degrees Fahrenheit.
Grease the Madeline molds with olive oil.
Whisk eggs, sugar, vanilla, lemon zest, salt, and rosemary lightly, until it is rich and frothy.
Sift flour and baking powder into the egg mixture and mix the components together.
Pour the olive oil and milk into the dough and mix.
Fill the piping bag with the dough, then fill the Madeleine molds 3/4 full with the mixture. You can also spread the dough using a spoon.
Bake the Madeleine cakes for approximately 8 - 10 minutes depending on the power of the oven. Remove from oven when golden brown and not too dark.
Sprinkle powdered sugar over the cakes before serving.
Recipe Note
Optional: Combine powdered sugar with some lemon juice and spread a small blob on the cooled cakes for a glaze. Decorate the cakes with chopped pistachios and a small sprig of rosemary.
