Orange Madeleine


Banh con so vi cam-Nha co hai nguoi

Orange Madeleine

Recipe: Roland Nguyen

  • 255gr eggs(at room temperature)
  • 195gr sugar
  • 45gr honey
  • 90gr no sugar fresh milk
  • 300gr flour no. 11
  • 15gr baking powder
  • 300gr unsalted butter(melted but not hot)
  • 15gr pureed orange peel (Australian Navel Orange)
  • A little butter and flour used to put into mold.
  1. Sift the flour and baking powder into a bowl.
  2. Whisk the eggs, sugar and orange peel, then add the honey and milk in turn, continue beating.
  3. Pour 1/2 of the flour mixture into a bowl of eggs, then add the rest.
  4. Add melt butter.
  5. Then use a plastic wrap to cover the flour mixture, place in the refrigerator for 20 minutes.
  6. After 20 minutes, remove the dough and place it in a piping bag.
  7. Spread butter onto the madeleine mold inner side, then put the flour on the mold, turn it upside down to remove any excess. Then pump the dough in, only pumping 80% of the mold height because the cake will enlarge during baking.
  8. Preheat the oven to 200°C, then add the cake mold and adjust to 160°C for 10 minutes. You can put a small bowl of water (porcelain or stainless steel) in the oven to create moisture during baking, the cake will taste better.
  9. After baking, take the mold out of the oven and use a small knife to move the cake out of the mold a little. Wait for the cake to cool down, then take the cake out.

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