Buttery cakes are my all time favourite, especially the French classic, madeleines. This little treat doesn't need any extra flavourings, toppings and decorations to be a crowd pleaser, but I guess it doesn't hurt to play with different flavours and looks. This time I "Jackson Pollock"ed my lemon poppyseed madeleines and mango bergamot madeleines with coloured icing. And look! I can paint!
Madeleines are simple to make, but there are a couple of tricks if you want to achieve the perfect look with a mountain-like bump: 1) use warm melted butter 2) refrigerate the batter overnight. Of course you can bake on the same day: After Step 2, refrigerate batter for at least an hour. Then fold warm melted butter into the chilled batter until smooth. Add poppyseed, lemon zest, mango bergamot loose tea leaf and mix well. Follow Step 5 afterwards.
Ingredients：
*makes 24 pieces*
4 eggs 175g granulated sugar 280g all purpose flour (sifted) 15g baking powder
a dash of vanilla extract 230g unsalted butter (melted)
Lemon poppyseed flavour
2tbsp poppyseed
1tbsp lemon zests
Mango bergamot flavour
1 mango bergamot loose leaf tea bag (chopped)
Icing
120g icing sugar
1/2 tsp vanilla extract
1-2 tbsp milk
Food colourings of your choice
Steps：
1. Pre-heat oven at 260ºC.
2. Beat eggs and sugar. Add flour and baking powder and mix well.
3. Add vanilla extract and warm melted butter, mix to combine. Then separate the batter into 2 batches.
4. Add poppyseed and lemon zest in one batch, mango bergamot loose tea leaf in the other. Mix well. Then refrigerate overnight (or at least 12 hours) in an air tight container before baking.
5. Coat a madeleine baking pan with butter. Then pour in the batter up to 3/4 high.
6. Bake in the oven for 5 minutes. Then lower the temperature to 180ºC and continue baking for 5-7 more minutes.
Icing
1. Mix icing sugar and vanilla extract.
2. Whisk milk in little by little until it reaches a spreadable consistency.
3. Add food colouring and mix well.
4. Splash it onto the madeleines. Let dry completely and ready to serve.
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