Orange and ginger madeline recipe
Orange, cardamom and ginger madelines.
I'd been trying to hunt down a vintage madeline tin for my latest recipe, I have trawled everywhere and in the end, had to buy a new one. Whist this has the bonus of being non stick which is great! It does lack giving them the deep shell pattern so I'm still after an old one and I suggest you look too!
Now Mr VGL wanted something that resembled a jaffa cake, but I needed to take it to a whole other level!
These bite size treats will leave you wanting to polish the lot off in one, washed down by a steaming mug of tea or black coffee.
You will need a madeline tin. (mine is a mini one)
Set your oven to gas 5.
Grease your tin well!
125g caster sugar
125g plain flour
6 cardamom pods
3 bantam eggs or 2 small chicken eggs
zest of one orange
For the topping
Melted dark chocolate
Melt the butter till just melted.
Smash cardamom pods and remove the seeds, crush seeds in a pestle and mortar (or bash in a bag with a rolling pin) discard husks.
In a clean bowl combine the sugar, flour, orange zest, ground cardamom, honey and eggs, and mix well.
Gradually add the melted butter whilst mixing. Its quite wet and sticky.
Spoon a tiny bit of mixture into each mould leaving them just under filled.
*top tip- keep a bowl of fresh water near by, dip your finger in and then gently pat the mix down into the mould.
Bake for 12 - 15 mins for minis and 15 - 20 for large.
Leave to cool slightly then turn out.
Makes 40 small or 20 large.
Then melt the best quality dark chocolate you can lay your hands on.
I used a microwave and added a drop of concentrated orange oil (optional).
Drizzle or dunk its up to you and then top with some crystallised ginger.
Let me know how you get on!
All recipes were created by me unless stated otherwise, and remain the property (including photos) of Emma Connolly.
Please ask before using elsewhere.