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20 February 2014

we had roots that grew towards each other underground, and when all the pretty blossom had fallen from our branches we found that we were one tree, and not two.
- Louis de Bernieres

Not being a lover of Valentines day, I couldn't quite bring myself to post a rose recipe last week. But these were too delicious not to share. And so, one week late, I present my valentines recipe for the year. 

Beautiful they may not be, but these little babies are sweeter than sweet and the indisputable heart-breakers of the cake cabinet. Am I saying i'd chose rose cakes and roots over roses? Certainly not, although I do think Louis was onto something.  

2 eggs
100g caster sugar
100g plain flour
1tsp baking powder
100g butter, plus a little extra for greasing
2-3 tsp rose water
100g icing sugar
75g unsalted pistachios 

Melt a little butter, then brush a clean madeleine tin with it. Dust with flour, shake away any excess then put the tin in the freezer for 30 minutes. Preheat your oven to 200C.

Melt 100g butter, then set aside to cool a little. Seperately, whisk your eggs and sugar together for 3-4 minutes, until pale, fluffy and thick. When you drag the whisk across the surface, ribbons should form. Pour in the cooled butter and 1 tsp rose water, and fold to mix. Sieve in the flour and baking powder, folding once more to combine. Leave the batter to stand for 20 minutes.

Spoon 2 tsp of mixture into the frozen moulds, ensuring they are no more than half-full. Bake for 9-11 minutes - the madeleines need to rise a little in the middle, and be golden around the edges. Transfer the madeleines to a wire rack to cool. 

Mix the remaining rose water and icing sugar with a tsp of water, adding a little pink colouring if you like. Dip the cooled madeleines into the icing, and sprinkle with crushed pistachios. Enjoy with strong coffee and people you love. 

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