It was quite a decision deciding what to bake this weekend. I really should make Christmas Pudding before it’s too late, but yet again that doesn’t seem like it’s going to happen. Instead, I came across Elle’s recipe for Stem Ginger Madeleines which sounded delicious, and just had to try it.
I bought our Madeleine tin a couple of years ago and have probably used it twice since. It’s not that I don’t love Madeleines (I do), but that there are so many other things out there to try. This recipe caught my eye because a) I haven’t made Madeleines in a long time and b) I generally find myself suffering with seasonal spice addiction at this time of year (I started binging on Gingerbread Christmas Tree Biscuits about a week ago).
I’ve made only the most modest of changes to Elle’s recipe (which itself is only a modest tweak on the classic method of baking Madeleines). I’ve cut the amount of ginger slightly in the main mix (I suspected 3 ginger balls may be a little too spicy for Mia), and added cinnamon to the dusting sugar for no reason other than I love cinnamon. The result is delicious, and they barely lasted long enough for me to take the photograph you see here!
Recipe: Stem Ginger Madeleines
Summary: Madeleines are the perfect small cakes to munch without feeling *too* guilty!
- 2 Free Range Eggs
- 100g Caster Sugar
- 100g Plain Flour
- 100g Unsalted Butter, melted & cooled
- 1 tsp Vanilla Extract
- 3/4 tsp Baking Powder
- 2 Stem Ginger Balls (in syrup), finely chopped
- 1 tbsp Ginger Syrup (from the above)
- 1 Pinch Salt
- Icing sugar
- Ground ginger
- Ground cinnamon
- Pre-heat your oven to 190 degrees c.
- Start by beating together the eggs, sugar and syrup until fluffy and about twice the volume.
- Fold in the dry ingredients, followed by the butter and vanilla. Finally stir in the ginger root.
- Leave to stand for approximately 20 minutes. While this is happening, brush the inside of your Madeleine tin with more molten butter, then sprinkle over with flour, shaking away any excess (tipping the tin upside down and giving it a whack seems to do the job).
- Use a flat-ish desert spoon to fill the individual moulds on the Madeleine tin. The moulds should be about 2/3 full; any more and the mix will rise a little too much, spoiling the shape.
- Put the Madeleines into the oven for 8 minutes approximately; open the door at this time and check that the edges are just starting to turn golden brown.
- Leave to cool in the tin for couple of minutes and then remove to a wire rack.
- In a bowl, mix together 100g icing sugar, 2 tsp ground ginger and 1 tsp ground cinnamon.
- Sprinkle the sugar mix over the Madeleines once cool; this won’t take long since they’re so small.
- Enjoy within a few hours of baking to enjoy them at their best.
Preparation time: 40 minute(s)
Cooking time: 8 minute(s)
Number of servings (yield): 12