Serves 1
Directions
- 1Brush the molds with melted butter, being very generous
- 2Sprinkle the molds with flour.
- 3Knock the mold to remove excess flour.
- 4Chop the candied oranges.
- 5Combine the butter with the chopped candied oranges and orange zest.
- 6Add the vanilla.
- 7Whisk all together and bring to a boil.
- 8Combine eggs, sugar and honey in a bowl.
- 9Whisk together.
- 10Add flour and baking powder.
- 11Sieve the flour.
- 12Add to the egg mix.
- 13Whisk well.
- 14Pour in the butter, orange and vanilla mixture.
- 15Whisk again until well combined.
- 16Refrigerate for 24 hours.
- 17Fill the madeleine molds with the batter.
- 18Bake in a hot oven at 220 degrees.
- 19Cook for five minutes, then turn off the oven and leave for a further 7-10 minutes.
- 20Cool the madeleines on their side.
Ingredients
- butter
- flour
- eggs
- sugar
- honey
- flour
- baking powder
- melted butter
- candied oranges
- fresh oranges zest
- vanilla
Equipment
brushspatulawhisk
Tips
- Butter and flour the molds well to prevent sticking.
- Refrigerate the batter for 24 hours before baking.
- Cool the madeleines on their side to prevent the tops from falling.
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