Madeleines often have quite delicate flavours but I thought it would be interesting to see how they fared with a more robust flavour and a bit of a kick. I came across a recipe using cardamom and was sure I had some ground cardamom in my cupboard but couldn't locate it - and when I came across the ginger I decided that might work instead!
I based it on a recipe from Martha Stewart but changed the flavour and left off the glaze as I was in a hurry - I made these in the morning when I was driving down to Hampshire (my first time doing a 'proper' drive other than locally!) that day to see friends. Next time I make madeleines, which I will do now I have this lovely tin, I will try a glaze!
Mini ginger madeleines - an original recipe by Caroline Makes
Makes about 30 mini madeleines
You need:
1/4 cup softened butter
1 tbsp. honey
1 tsp vanilla flavouring
3/4 cup self-raising flour
1/4 cup caster sugar
2 eggs
1 tsp ground ginger
Preheat the oven to 175C. Melt the butter in a small pan over a low heat and add the honey and vanilla. Set to one side to cool.
Mix the sugar and eggs with an electric mixer in a large mixing bowl then sift the flour. Add the ginger and fold in.
Pour in the melted butter and fold in.
Grease the madeleine pan - I used Cake Release - and carefully spoon in the mixture so it fills about 3/4 of each mould - this only took about 1 heaped teaspoon of mixture for each one.
Bake in the oven for 8-10 minutes - they don't take long as they are so small. Turn out onto a wire rack to cool and grease the pan again (being careful as it is hot) ready for the next batch.
I packaged these in pretty boxes I'd bought from Poundland to give to my friends as gifts.
The pan makes them come out perfectly - it's a robust metal tin that is easy to clean and should last for years so I will be experimenting with some more flavours!
Thanks to Cake Mart for sending the madeleine pan for review.
