Orange madeleines with mascarpone & raspberriesby Jo Pearson | Cuisine issue #155
200g caster sugar, plus extra for sprinkling
zest and juice of 1 orange
1⁄2 teaspoon vanilla paste or vanilla extract
1 heaped teaspoon baking powder
honey for drizzling
Preheat the oven to 175°C fan bake. Butter a Madeleine tin and sprinkle with sugar, tapping off the excess.
Put the milk and butter in a small saucepan and warm until the butter melts. Set aside to cool to room temperature then whisk in the eggs, zest, juice and vanilla.
Sift the flour and baking powder into a bowl then stir in the sugar. Whisk in the egg mix until smooth.
Spoon 2 tablespoons of the batter into each mould and bake for 10 minutes or until golden.
Serve warm with mascarpone, raspberries and a drizzle of honey.
Wine - Late-harvest riesling
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