Raspberry and Rose Madeleine

Photo by Martha H.
Adapted from utry.it

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from utry.it

Ingredients

  • 1/2

    cup cake flour

  • 1/2

    teaspoon baking powder

  • 1/4

    cup caster sugar

  • 1

    teaspoon light corn syrup

  • 1

    extra large egg

  • 1 1/2

    tablespoons milk

  • 1

    teaspoon vanilla extract

  • 1/4

    teaspoon rose essence

  • 5

    tablespoon clarified butter* plus a bit more for greasing the baking pan

  • 1/4

    cup freeze-dried raspberries

Directions

Preheat oven to 375 degree F. *To make the clarified butter, melt butter in a small sauce pan over low heat. Skimmed off the foam on top and let it cool slightly. In a small mixing bowl, sift cake flour and baking powder together. Set aside. In another mixing bowl with a wooden spoon, stir sugar, syrup, egg, milk, vanilla extract, and rose essence together, until just combined. Then stir in clarified butter until incorporated. Gently fold in raspberries and flour mixture until just combined. Freeze the batter for 10-15 minutes. With a pastry brush, grease a madeleine mold with melted butter and then lightly dust with cake flour. Spoon batter into mold up to 2/3 full and bake for 11-13 minutes or until golden on the edges. Remove the madeleine and let cool on a wire rack.

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