Lemon Madeleines With Raspberry Glaze.
Madeleines are French tea cake with a distinctive shell-like shape, with pale stipes on the one side and a typical bump on the other. They are thick in size, but light, soft, and smooth in texture. Using fruit glazes and lemon flavour makes it a perfect summer dessert.
How to make this – makes 12 madeleines
1/2 cup butter at room temperature
1/2 cup coconut sugar
1 tsp honey
2 eggs at room temperature
1/4 tsp vanilla/almond extract
3/4 tsp lemon zest
1/2 cup all purpose flour
1/2 cup almond flour
1/4 tsp baking powder
For the raspberry glaze –
1/2 cup frozen/fresh raspberries
2 tbsp sugar or more if the raspberries are too sour.
3 tbsp water
Whisk together – 1/2 cup butter at room temperature and 1/2 cup coconut sugar and 1 tsp honey. Add 2 eggs (at room temperature), 1/4 tsp vanilla/almond extract, 3/4 tsp lemon zest.
Beat until the mix turns pale and thick (need to beat enough for almost 8-10 mins if using a hand whisk so enough air is incorporated in it). Whisk together 1/2 cup all purpose flour and 1/2 cup almond flour (pulse almonds in a grinder) and 1/4 tsp baking powder. Fold it in the wet mix. Do not overmix.
Brush the Madeleine pan with oil (use muffin pan as an alternative). Pour a scoop of batter in each cavity. Cover it with a plastic wrap and refrigerate for at-least 30 mins (refrigerating is imp).
Bake at 175 C for 8-9 minutes in a preheated oven or until the edges turn golden brown.
Remove from the oven and mould and let it cool.
In a pan, on medium flame, heat 1/2 cup frozen/fresh raspberries, 2 tbsp sugar, 3 tbsp water. Let them simmer for 5 mins until the sugar melts and raspberries turn soft.
Remove from heat, let it cool and churn in into a blender. Sieve the mix through a strainer.
Dip the madeleines in the glaze and enjoy!!!
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