These traditional French little buttery cakes, made in shell – shaped moulds, use a small amount of honey to great effect. The more aromatic honey, the better result, we used our Wildflower Mountain Honey with the very distinct smell of flowers.
Let’s get started, shall we?
Desired quantity: 20-24
- 100g of unsalted butter, plus a little extra for greasing
- 4 tbsp of Wildflower Mountain Honey
- 3 eggs
- 100g of self-raising flour
- 50g of ground almonds
- Pinch of salt
Melt the butter and honey together in a small pan over a low heat. Leave it to cool.
Put the eggs in a large bowl and mix it using an electric whisk for 10 minutes, until tripled in volume. Whisk in the cooled honey butter.
Carefully fold in the flour, almonds and salt until the mixture is thoroughly combined but holding as much as possible.
Leave the mixture to rest, covered, in the fridge for 2 hours. This makes it easier to spoon into the moulds and also means it rises slightly more and holds its shape.
Preheat the oven to 180 Celsius. Grease a madeleine mould or a shallow bun tin with butter. Put 2 teaspoons of the mixture in each mould, but do not overfill. Bake for 7 minutes or so, until light brown; check the cakes after 5 minutes, as honey burns quickly, and remember that the madeleines will be browner on the bottom than on the top.
Leave it to cool in the mould for 5-10 minutes, and then carefully unmould the madeleines and place on a wire rack to cool completely. Store in the airtight container and eat within couple of days (is should not be a problem :)