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.
