Friday, March 23, 2012

Raspberry and Rose Madeleine

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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.  Smile  If not, never mind, let’s talk about these little tea cakes instead.

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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. 


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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. 

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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.

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Raspberry and Rose Madeleine:
Makes 10


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.




39 comments:

  1. Madelines make me so happy, and these are gorgeous ones!

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    1. Thanks Belinda. I couldn't agree more. Madelines make me happy as well. Wish you a wonderful week ahead of you.

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  2. Those sound good. Normally the madelaines I have have been too dry.

    Happy Friday to you Amy:)

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    1. Thanks. I found that packaged madelaines are very dry, so different from home made ones. With this recipe, I don't have to buy the packaged ones any more. :) With you a beautiful week ahead.

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  3. It's beautiful! What a nice treat for a tea time.

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    1. Oh yeah, these little tea cakes are perfect for tea time. :) Wish you a beautiful week ahead.

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  4. Wow, love the flavors in the madeleine!

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    1. Thanks, Amika. Yes, I love this flavor combination a lot. So glad you like them too. Thank you so much for stopping by and hope you'll visit soon again.

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  5. I love madelines and these look so beautiful and yummy :)

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    1. Thank you, Ann. I made quite a few different madelines in the past and this is one of my favorites and reminds me of Spring. :)

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  6. Those are beautiful! I've had my share of Madeleines over the years, but never tried with rose essence. I can imagine the delicious aroma!

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    1. Thank you, Ben. Oh yeah, I've made many different kinds of madeleines and this is one of my favorites. Hope you'll give them a try too. Wish you a wonderful week ahead.

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  7. So perfect for a dainty tea party. I'd feel absolutely elegant eating them.

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    1. Thank you so much, Lisa. Yeah, these are so girly and elegant. Hope you'll give them a try too. Have a beautiful week ahead of you.

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  8. How incredible creative! They sound so elegant! Thanks for sharing.

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    1. Great to hear from you and glad you like these little tea cakes. Thanks for stopping by and hope to see you again soon. Have a wonderful week.

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  9. wow they look amazing, soft and delicious. The combination of roses and raspberries is lovely

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    1. Thank you for your kind words, Beti. I'm glad you like this recipes. And I couldn't agree more, the roses and raspberries flavor is one of my favorite combinations.

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  10. These sound wonderful, and I do have a madeleine pan. I think I may have to try this! Thanks for sharing. Happy Pink Saturday!! ~Lorraine ♥♥♥

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    1. Thank you, Lorraine. Let me know how you like them after you've tried. I hope you love these as much as my family does. Have a wonderful week.

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  11. Absolutely gorgeous madeleine Amy!! This is one of my favorite dessert, probably more than muffins or cupcakes and I don't own the pan! What kind/brand is your madeleine pan? Would you let me know? I should buy one (or two?).

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    1. Sorry for the late reply, Nami. Oh, I totally agree with you. I love madeleine more than muffins or cupcakes...probably because they are smaller in portion and I don't feel as guilty eating them. :P The pan I used was Chicago Metallic 12-cup Nonstick Madeleine Pan. Here's the link for your reference:

      http://www.amazon.com/gp/product/B00134LXEY/ref=as_li_tf_tl?ie=UTF8&tag=utryit-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B00134LXEY

      I ordered from Amazon long long time ago and I love this pan because it's really non-stick. The little tea cakes always come out beautifully without sticking and cleaning is a breeze. I only have one pan and it works well with this recipe. Hope it helps.

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    2. Thank you so much! I will add it in my to buy list. I have amazon prime so I can get it in one day.. hehehehee.

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    3. Wow, how nice! It'll be my dream come true to get things from Amazon in a day! I love Amazon. :)

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  12. Oh, Amy these are the most adorable, charming little madeleines - they look delicious...and as always, your photos are brilliant! I wish I could take food photos the way you do, my friend! xoxo

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    1. Thank you so much for stopping by and leaving me your sweet comment. It's always wonderful hearing from you. :) As far as the food photos go, I'm still learning as well and I appreciate your kind words and encouragement. You're always so humble. Your food photos are gorgeous too. Wish you a wonderful week ahead and hope you'll visit again soon.

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  13. Raspberry and rose sounds like a lovely combo! (I too love natural lighting and the extra minutes of sunlight sure do help!)

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    1. Oh yeah, the Raspberry and rose combo is my new favorite. :) I'm sure you enjoy the natural light as I very enjoy the pictures on your blog. Thanks for stopping by and have a wonderful week.

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  14. Mmm these look delicious and beautiful, too! I'm your new follower!

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    1. Thank you so much, Maria. You have a lovely blog yourself. There are so much I need to learn from you. I really admire your talents in making the craft projects, so beautiful and artistic!

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  15. Look so beautiful, and love your pictures!

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    1. Thank you Sonia. :) I'm glad you like them. Have a wonderful rest of the week.

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  16. Love the flavor combo and the perfect look of your madeleines, Amy!

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    1. Thanks, Tina. Yes, my new favorite flavor combo. :)

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  17. I usually make jam out of roses! I never thought of making pastry directly out of them! Thank you for the wonderful idea!

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    1. On the other hand, I've never tried Rose Jam! It sounds delicious. Any recipe to share?

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  18. found you on kitchen artistry & glad i did

    looks and sounds lovely ~ absolutely beautiful photos

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