Orange Madeleine: Little cake for relaxing afternoon.

For the lazy afternoon, nothing will be better than a small piece of cake and a cup of tea ^^, it’s my ideal way of relaxing.

Orange Madeleine

I remember that I still have the orange puree in my fridge, so I have to find good way to use it. My sister suggest “Madeleine” and I think it’s one of the best idea, because the orange flavor will be very good when pairing with the butter and vanilla.
The recipe that I use is one of my favorite (the original is here), I only add the orange puree into the batter and change the vanilla extract to vanilla paste, to intensify the vanilla fragrance. The “Madeleine” perfumes my house heavily with both orange and vanilla fragrance.
Serving it with a cup of hot tea, this golden little cake will make you so happy ^^.

Madeleine

Make 24 standard sizes Madeleine

200 g ……………………… unsalted butter
200 g ……………………… cake flour
6 g ………………………….. baking powder
1/8 tsp ……………………. salt
150 g ………………………. eggs, at room temperature
200 g ………………………. superfine white sugar
½ tsp ………………………. vanilla paste
50g ………………………….. orange puree

Melt the butter and allow it to cool while making the batter.

Sift the flour, baking powder, sugar and salt together in to a medium bowl and set aside.

Put egg in a bowl then set the bowl over the pot of simmering water, beat the eggs at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when lifting the beaters.

Pour half amount of egg mixture over the flour and, using a large whisk, mix the flour mixture and egg together to moisten, then add all the egg and the orange puree (the mixture will be crumble).

Add melted butter into the flour mixture (little by little 5-6 times) mix until smooth do not overmix. Add the vanilla paste and stir to combine. Cover the bowl with plastic wrap and refrigerate overnight.

Preheat the oven to 190°C. Generously butter two 12-mold Madeleine pans. Dust the molds with flour and tap out the excess. (Make sure the pans are well greased, the Madeleine will stick like crazy and hard to remove.)

Drop a generous tablespoonful of the batter into the center of each prepared mold.

Bake the madeleines for 10 to 12 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake, or they will be dry.

Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Transfer the madeleines, smooth sides down, to wire racks to cool.