A plate of delicate madeleines

Honey madeleines

Name: Honey madeleines
Total time: 45 min
Yield: Makes 24
Ingredients: 170g butter plus extra for the moulds; 3 eggs; 185g manuka, leatherwood or other honey; 160g plain flour; ¼ tsp baking powder; soured cream to serve; 250g apricots stoned and roughly diced; 50g manuka, leatherwood or other honey

Analiese Gregory

Published: February 8, 2021 at 1:58 PM

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Makes 24

Easy

Total time: 45 mins

+ Cooling

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Flavour your next batch of madeleines with honey (the leatherwood variety, used below, is from Tasmania) to add subtle sweetness to an elegant bake

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This madeleine recipe comes from Analiese Gregory's book How Wild Things Are (£22, Hardie Grant). Analiese says: "I love the flavour that these airy madeleines absorb from intense honey – both manuka and leatherwood would work well. You will need a madeleine mould. Serve with shop-bought apricot jam if you can’t find fresh apricots." Read more about Tasmanian cuisine here.

Ingredients

Nutrition

170g butter

plus extra for the moulds
3 eggs
185g manuka, leatherwood or other honey
160g plain flour
¼ tsp baking powder
soured cream

to serve

APRICOT JAM

250g apricots

stoned and roughly diced
50g manuka, leatherwood or other honey

Nutrition: per serving

kcal115
fat6.5g
saturates3.9g
carbs12.3g
sugars7.2g
fibre0.4g
protein1.7g
salt0.2g

Method

step 1

Melt the butter in a small pan and let it cool to room temperature.
step 2

In a stand mixer, whisk the eggs and honey for 10 minutes until light and fluffy. In a separate bowl, sift together the dry ingredients with 1 /4 tsp of salt, then add them to the egg mixture and fold by hand. Once incorporated, gently fold in the cooled melted butter. Chill in the fridge for 30 minutes.
step 3

To make the jam, combine the apricot flesh with 2½ tbsp of water and the honey in a pan, then cook over a medium heat for 10 minutes or until a jammy consistency is reached.
step 4

Heat the oven to 180C/fan 160C/gas 4. Butter a madeleine mould with a pastry brush. I use a 12-cake non-stick metal one – the old copper moulds are amazing but I would grease and flour them first. Fill each indentation half-full and bake for 10 minutes. They should be set and golden, with minimal colour on top and light brown underneath. Serve immediately with soured cream and the jam.

Next, try out chai-spiced madeleines

Easy Madeleine Recipe With Chai Spices

Authors

Analiese Gregory

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