Friday, March 23, 2012
Spring is officially here. I’m all ready with the warmer weather, more outdoor activities with the kids, and longer daylight in the late afternoon. The longer daylight translates to wider time frame for my natural-light food photography session. Those of you who adore natural light for photography should know what I’m referring to. If not, never mind, let’s talk about these little tea cakes instead.
Besides the warmer temperature, this Raspberry and Rose Madeleine embraces me with the senses of Spring. The rose and raspberry aromas and the delicate interior of these little tea cakes are perfect for any Spring time tea party, bridal or baby showers, and the likes. I really enjoy these little tea cakes along with a cup of tea in the warm afternoon. They are the perfect pick me up, in my opinion.
If you’re not familiar with Madeleine, it is a traditional small sponge cake from Commercy and Liverdun, the northeastern region of France. Madeleine got it’s shell-like shape from the baking pan with shell-shaped depressions. This is the Madeleine Pan I used. I love this non-stick Madeleine pan because it’s easy to clean up, and gives the Madeleine some golden brown and crispy edges. Along with the soft and spongy interior, it’s the perfect little tea cake.
Thank you for stopping by today and I hope you will enjoy today’s post and recipe. Take care and I’ll see you next time.
Raspberry and Rose Madeleine:
1/2 cup cake flour
1/2 teaspoon baking powder
1/4 cup caster sugar
1 teaspoon light corn syrup
1 extra large egg
1 1/2 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon rose essence
5 tablespoon clarified butter* plus a bit more for greasing the baking pan
1/4 cup freeze-dried raspberries
Preheat oven to 375 degree F.
*To make the clarified butter, melt butter in a small sauce pan over low heat. Skimmed off the foam on top and let it cool slightly.
In a small mixing bowl, sift cake flour and baking powder together. Set aside.
In another mixing bowl with a wooden spoon, stir sugar, syrup, egg, milk, vanilla extract, and rose essence together, until just combined. Then stir in clarified butter until incorporated.
Gently fold in raspberries and flour mixture until just combined. Freeze the batter for 10-15 minutes.
With a pastry brush, grease a madeleine mold with melted butter and then lightly dust with cake flour.
Spoon batter into mold up to 2/3 full and bake for 11-13 minutes or until golden on the edges.
Remove the madeleine and let cool on a wire rack.