Orange and Cardamom Madeleines

9 November 2014

Orange Cardamom Madeleines

One of the problems I had during the blogger bake off (other than the serious lack of time and difficulty of recipes) was that it inspired me to make many many trips to the homewares sections of my local department stores to stock up on new and exciting tools to complete the bakes. I wanted to challenge my technical skills and my presentation and this meant I was starting to require some more specialist kit than just a sandwich tin and some pretty cupcake cases. Now this probably doesn't sound like a big issue (other than the obvious toll it took on my bank account) but it led to me ending up with cupboard full of exciting new kitchenware that I just didn't have the time to play with.

When I wanted to make my Rose Madeleines I spent hours deciding on what kind of mould to purchase to give them their beautiful shell patterns but I've barely had a chance to use it since. I love playing with new forms and seeing how different flavours will work together with them so now my little break from cooking is done, I couldn't wait to get in and start experimenting.

These madeleines are light but the cardamom also makes them warming and comforting, perfect for sharing on cosy autumn afternoons with a cup of tea.

A little note - this time I left them overnight instead of for just a few hours in the fridge and it honestly makes such a difference. Trust me that the extra wait and preparation is completely worth it here, these were definitely lighter than my previous attempts and had a much better look with the enormous 'pregnant bellies' madeleines are known for. I was also brave enough to attempt a beurre noisette this time and it was tons easier than I expected from the way I'd seen people getting stressed about it. Just be patient and watch it like a hawk and you really shouldn't have any problems. 

Orange and Cardamom Madeleines

Orange and Cardamom Madeleines

Orange and Cardamom Madeleines Recipe

(makes approx 14)


Ingredients
zest of one large orange
1 tsp ground cardamom
2 eggs
100g plain flour
100g butter
100g caster sugar
1 tsp baking powder


To make the beurre noisette cut the butter into even sized chunks and heat slowly in a small pan until it turns brown. The trick here is (apparently) to make sure it heats evenly and take it off the heat quickly so it doesn't burn. 

Whisk together the eggs and sugar until frothy. In a separate bowl mix together your flour, baking powder, orange zest and cardamom then slowly stir this and the melted butter into your egg mix. 

Leave this in the fridge overnight (or for as long as you can) to rest. 

Lightly grease your madeleine mould with butter and dust with some plain flour (even with my silicone tray I found it useful to do this to stop them sticking when I 'popped' them out of the cases). Add a teaspoon of batter to the centre of each mould (it will spread out, don't worry!) and bake at 200c for approx ten minutes or until lightly browned and risen in the middle.

12 comments

  1. I don't think I've ever eaten madeleines, but these flavours are some of my favourites so I bet these were delicious! The bake off definitely made me wants loads of new baking kit too- and my mum got me lots of things that I really need to find more ways to use! I don't have a madeleine mould, but I'm really tempted to get one!

    Jennifer x

    Ginevrella | Lifestyle Blog

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  2. I've never tried madeleines before but always wanted to! These look to good to pass up! I think I'll have to give these ago!! :)

    LeviJade xx

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  3. Orange and cardamom is such a perfect combination, especially for this time of year! I know what you mean about having tons of baking stuff - my mum always jokes that I should have shares in Lakeland because I spend so much money in there haha xx

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  4. Sophie BroomfieldNovember 09, 2014

    Ooh I've ever tried Madeleines before but this makes me want to try them! Love the flavour combination.
    Sophie x

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  5. They look lovely Hannah! I love the flavour combination too, I'm a huge fan of cardamom, so I'm always looking for more recipes that use it. How did you find it making the beurre noisette? The first time I made it, I burnt it. I love the nutty smell it gives off and I think it helps the madeleines become really golden.


    Well done with these, they look delicious. x

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  6. THESE LOOK DELICIOUS. And your photography is A++++. Please come to Australia and make these for me immediately. I will not accept "no" as an answer!

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  7. I hadn't either until I made them myself so I still have no idea if I've done it right or not but they tasted good so we'll assume yes! haha. Awhh, I'm not the only one struggling with this then. It's great having new bakeware to play with but then you have to find so many uses for it to justify owning it, I'm not sure you can use madeleines for anything else either but there are plenty of flavour options at least! :)

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  8. Thank you lovely :) I was getting the same way during bake off. I was basically making weekly trips to lakeland! It's so pretty in there though, I usually try and avoid it because I'm just running out of kitchen space :( x

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  9. Thanks Levi. Just make sure you let them rest, I think thats where all the magic happens! If you do try these ones I'd love to know how you find them :) x

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  10. Ooh they're great, I'd never heard of them until recently but they're so light and so adaptable for different flavours :) If you do try you'll have to let me know what you think!

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  11. Thanks hun. I'm the same, we bought a huge bag to make a curry the other week and only used three pods so I've been desperately trying to think of ways to use the rest now!
    I actually didn't find the beurre noisette as bad as I expected. I did it so slowly though because I was scared of burning and I still don't know if I really did it right! haha. After seeing how good yours looked the other day I'm super flattered at your comments here though! Thank you :) x

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  12. Haha awhh thanks Kirsten! Although I can't take too much credit for the photography as my camera handy boyfriend did get roped in to help (again!) but I would happily leave rainy England to come and bake for you! :') x

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