Description
Makes 12 Madeleines
Ingredients
Units
Scale
For the Madeleines
- Juice and Pulp from 2-3 Passion Fruit (total 170g pulp)
- 80g Unsalted Butter, melted and cooled
- 1tsp Honey
- 2 Free Range Large Eggs
- 70g Caster Sugar
- 80g Plain Flour
- 1/2 tsp Baking Powder
- 25g Ground Almonds
- 1tsp Vanilla Extract
- Extra Butter for Greasing
For The Icing
- 2 tbsp Passion Fruit Pulp with Seeds
- 180g Icing Sugar
Instructions
- Preheat the oven to 180C. Butter the madeleine baking tray, making sure you get every corner.
- Combine the eggs and sugar in a stand mixer and whisk until the mixture is light and pale. In a separate bowl, sieve the flour and baking powder and whisk in the ground almonds.
- Fold the flour mixture into the egg/sugar mixture, then add in the honey and melted butter, with the passion fruit juice and pulp and vanilla extract, stirring until they are just combined.
- Fill the madeleine tray holes, 3/4 full, and bake for 14 minutes until golden brown. Remove from the oven and turn out onto a cooling rack.
- Grease the tray again and fill the tray until the mixture is used up. Allow to cool.
- To make the icing, mix the passion fruit pulp and juice into the icing sugar until you got a smooth icing. Dunk half the madeleine sides into the icing and allow to set over a cooling rack. Best eaten the same day.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Cakes
- Method: Bake
- Cuisine: British