March’s recipe from the Great British Bake Off calendar is for honey madeleines. This is a recipe I have never tried before and for the most part it worked out well. The only thing that failed to happen was that I could not get the consistency of the egg mixture correct but I suspect this had something to do with the temperature of the eggs; they were not room temperature. Nevertheless they still got a good rise!
- 2 large eggs, at room temperature
- 1/2 tsp vanilla extract
- 65g caster sugar
- 25g well-flavoured honey
- 100g plain flour
- good pinch salt
- 50g ground almonds
- 100g unsalted butter, melted and cooled
- 2 tbsp flaked almonds
- icing sugar, for dusting
Madeleine tray, well-buttered
Preheat the oven to 190C. If not using a silicone Madeleine tray, lightly and evenly brush your tray with a coating of very soft butter. Pop the tray into the freezer and leave for a couple of minutes to harden the butter, then brush once more with butter. Keep in the fridge or freezer until ready to use.
Whisk the eggs with the vanilla, sugar and honey using an electric mixer until the mixture has massively increased in volume and is very light in colour and mousse-like in texture – the whisk should leave a distinct ribbon-like trail when lifted out of the bowl.
Sift the salt, flour and ground almonds into the bowl (tip in any remaining bits of almond). Gently fold in using a large metal spoon. Slowly drizzle the melted butter over the mixture and fold in until you can no longer see any buttery streaks.
Spoon the mixture into the Madeleine moulds, filling them just under 3/4 full to allow space for rising. Scatter over the flaked almonds. Bake for 10-12 minutes until lightly golden and firm to the touch.
Tip the Madeleines out of the tray onto a wire rack and leave to cool. Store in an airtight container and eat within 5 days – the flavour will develop the longer they are kept. Serve dusted with sifted icing sugar.