Ever since I first had warm Madeleines at St. John’s Bread and Wine I have loved these little cakes. So when we were in France this summer I finally got a Madeleine-tin to make my own.
I’ve made what is supposedly the St. John’s recipe before, but not knowing which honey to use, they haven’t turned out to expectations. Even if everyone else was happy to eat them.
I have been intrigued by all the funky alternative Madeleines I’ve seen floating around online. So I went looking for star anise Madeleines because star anise is one of my favorite flavors. I found something close enough at The Spice House, but switched some of the spices out because I could.
- 150 gr unsalted butter
- 1 1/3 c all-purpose flour and a wee bit extra for dusting
- 1 tsp baking powder
- 1 tbsp freshly grated ginger
- 1/4 tsp ground star anise
- 3 eggs
- 3/4 c fine sugar
- 1/4 tsp sea salt
- zest of one lemon
Preheat your oven to 175 degrees Celsius. Melt the butter over a low heat. Take it off the heat before it starts to bubble. Lightly coat the Madeleine-tin with a thin layer of the butter and dust with some flour before placing it in the fridge to set.
Now, in one bowl, sift the flour, baking powder and star anise together before adding the ginger.
In a separate bowl, mix together the eggs, sugar and salt for 5 minutes on medium-high, until the mixture has doubled in size and is light and fluffy.
Using a metal spoon, gently fold the dry ingredients into the egg and sugar mixture. Once the dry ingredients have been incorporated, slowly pour in the melted butter down the sides of the bowl and gently fold that in as well.
Now cover the bowl and let your dough set and chill for 30 minutes.
I went a bit overboard with the dough myself, as you can see from the pictures, but gently scoop about one tablespoon of the mixture into each Madeleine-shape. Bake for 12 minutes.
Once done, tip out onto a wire rack to cool but be sure to try a few while they’re still warm and crisp.
A word of caution
Because I overloaded my tin, I got about 15 Madeleines from this recipe. If you’re a bit more conservative with your dough you should be able to make 24. Be sure to cool the dough during your first bake, and cool, clean and rebutter and dust your tin before you go for your second bake.