Recipe: Raspberry rose madeleines

My Granny’s kitchen housed cakes, bowls of batter, spoons of chocolate icing, raspberry jam, meringue mixture, glazed cherries, coconut. There’d also be condensed milk boiled into caramel for fudge and bitter cocoa that confused the senses (it smelled like chocolate but tasted like sin).

To a child, the kitchen can be this magical place where delicious things are created. It’s probably the earliest science experiment you get exposed to (because no one is quite sure how mum or granny gets that bitter cocoa to transform into sweet chocolate cake…)

Whatever the experiment, it’s not complete without a mixing paddle and spoon to lick, and a giant bowl of cake batter to dig into while waiting in front of the oven.

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Raspberry rose madeleines

Adapted from Paris Pastry Club by Fanny Zanotti

Ingredients: (makes about 15 depending on your pan)

80g soft butter

100g caster sugar

pinch of salt

2 eggs

100g plain flour

1/2 tsp baking powder

1/4 tsp baking soda

1 tsp rosewater

1 punnet of raspberries (or some raspberry jam)

Method:

  1. Cream the butter, sugar, rosewater and salt until light and fluffy.

  2. Add eggs slowly and whip until light and fluffy.

  3. Gently fold in the flour, baking powder and baking soda.

  4. Transfer into a piping bag and let it cool in the fridge for 3 hours. (I was bad and chilled it in the freezer for about 30 minutes, because toddler and time).

  5. Preheat the oven to 180 deg C.

  6. Grease a madeleine pan and dust it with flour.

  7. Pipe the batter into the pan (just over 3/4 of the way).

  8. Add 2-3 raspberries in the centre (or a dollop of raspberry jam).

  9. Bake for 13 - 14 minutes until lightly golden.

  10. Style and take photos fast before little hands lay claim to all the deliciousness.