Blood Orange Madeleines

I made Madeleines for the first time a while ago but didn't post at the time. I’ve loved these little French cakes for a long time but never spent the 30 minutes making them (yes that includes the time in the oven!). Madeleines are made using little shell shaped cake tins, I inherited mine from my husband’s much loved grandmother so that makes them even more special. Plus I used an orange from my own tree. You can, of course, use normal oranges if you prefer.

Blood Orange Madeleines

Ingredients
2 eggs
1/3 cup caster sugar
Pinch of salt
Rind from 1 blood orange, finely grated
1/2 cup plain flour
1/2 tspn baking powder
75g unsalted butter, melted and cooled
1 tblspn blood orange juice
Icing sugar (optional)

Method
Preheat oven to 180 degrees.
Beat eggs, sugar, salt and orange rind for 4-5 minutes, until pale and thick.
Gently fold in flour and baking powder. Combine juice and butter and gently fold into egg mix until just combined.
Spray Madeleine tray with oil and spoon mixture into each mould until approximately half full.
Bake in oven for 7-8 minutes until golden on the edges and cooked through.
Cool on racks and sprinkle with icing sugar when cooled.

Now go and enjoy one or two with a cup of Early Grey tea, yum!

xx