For a long time I have been trying to make french Madeleines, the cute soft cakes that is famous thanks to Proust. The attempts hasn’t all been that successful, especially since I haven’t had a madeline form before. And without the typical shell shape it’s kind of hard to make the Madeleines feel like real Madeleines, if you see what I mean. So when a went to France this summer my main goal was to find a Madeline form and I did! So now I can make Madeleines that actually looks like Madeleines, yeey!
These madeleines are not the classic version, but they sure are tasty! They aren’t just yummy but healthy! Instead of white flour I’ve used spelt flour and I used stevia sugar instead of normal sugar! I made one big mistake when I was baking these and that was that I only did half a batch. What was I thinking? They ran out in no time. So I will give you the recipe for a full batch, which yields about 22 madeleines. The recipe is adopted from Katie at the kitchen door’s Appel and Honey Madeleines.
1/2 teaspoons vanilla extract
2 teaspoons stevia sugar
2 teaspoons cinamon powder
10 grams butter
85 grams butter
3/4 c. spelt flour
1 tsp baking powder
1/4c stevia sugar (or 1/2c normal sugar)
2 tbs honey
Preheat oven to 200°C/400°F. Peel, core, and dice apples, and place apple chunks in a baking dish with vanilla, stevia sugar, cinnamon, and butter. Roast in preheated oven for 20 minutes, until completely tender. Puree in food processor. Set aside 1/2 cup of puree for madeleines – remaining apple puree can be saved for another use. Turn off oven. In a small saucepan, melt the 85 gram butter over low heat, then cook until it begins to brown and give off a nutty aroma. Set aside. Sift together flour and baking powder in a small bowl. In a separate, larger bowl, beat eggs vigorously until pale yellow and thick. Add the sugar and honey and continue to beat vigorously until thick, for about 2-3 minutes. Add the flour to the egg mixture and gently stir together. Stir in 1/2 cup of roasted apple puree and the melted butter. Use the remaining 1 TBS of melted butter to grease the madeleine pans (set aside any extra for the next batch), being sure to brush butter in all the ridges. Flour the madeleine pans and tap out any excess. Set prepared pans aside, and refrigerate madeleine batter for half an hour. Preheat the oven to 190°C/ 375°F. Spoon the chilled madeleine batter into the Madeleine molds (a muffin tin works as well), filling almost to the top, then transfer to the oven and bake for 11-12 minutes. Remove the madeleines from the oven, and let cool 1 minute, then remove from pans and set on cooling rack. Rinse cooled madeleine pans, then re-butter and re-flour before adding more batter. Continue until all madeleines are baked.