Madeleines are small sponge cakes originating in France around the middle of the 18th century. They’re baked in shell-shaped pans and were traditionally made using ground nuts (usually almond flour) and lemon zest.
These days you can find all sorts of variations online, which definitely allows for a lot of creativity when dreaming up flavours and ways of decorating them.
The warmer weather and the arrival of my new Masterstock Cape Wild Foods inspired me to create these Lemon & Nastergal Madeleines.
Lemon & Nastergal Madeleines
These Madeleines are delicately flavoured with lemon zest, honey and vanilla, and then finished with a Nastergal glaze and a dusting of edible Cape Blossoms.
- 2 large eggs
- ½ cup sugar
- 1 tsp of honey
- ¼ teaspoon vanilla extract
- ½ teaspoon finely grated lemon zest
- 1 cup cake flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 113g unsalted butter, melted
- 3 tablespoons Heerlijk Nastergal syrup (strain the preserve over a fine-mesh sieve to remove berries, leaving you with a purple syrup)
- juice of half a lemon
- 1 1/2 cups icing sugar
- Masterstock Cape Blossoms, to decorate
- Liberally grease two 12-mould Madeleine pans with melted butter and a dusting of flour.
- In the bowl of a standing mixer fitted with the whisk attachment, mix together the eggs and sugar on high speed for 1 minute. Add the honey and continue whisking for another 3 minutes, until the mixture thickened and is light in colour.
- Beat in the vanilla extract and lemon zest.
- In a separate bowl whisk together the dry ingredients and then spoon into the wet batter.
- With the mixer on low speed, slowly pour in the melted butter. Mix until just combined – making sure not to over mix.
- Cover the mixing bowl and allow it to rest in the fridge for at least 15 minutes to 1 hour.
- Preheat oven to 180°C. Divide the batter evenly between each shell indentation and bake until lightly golden around the edges, around 7-8 minutes.
- Allow the Madeleines cool for about 2 minutes before flipping the pan over on to a cooling rack. Allow them to cool completely while you make the Nastergal glaze.
- To make the glaze, place the icing sugar in a small mixing bowl, add the Nastergal syrup and lemon juice. Mix until you have a smooth glaze. If it’s too thick add a small amount of water. You can’t it to be a thickish pouring consistency.
- Once the Madeleines have cooled completely, dip half of each one in the glaze and then sprinkle with Cape Blossoms.
- Place on the wire cooling rack and allow the glaze to set before serving or storing.
They are best eaten the day you bake them but will keep in an airtight container for around 3 days. Make sure you also grease the Madeleine pan properly (I use melted butter and dust with flour), because these have the tendency to stick – especially when you’re using a metal pan like mine!