Raspberry & Rose Madeline Recipe
The weekend started like this….
Me: “Kasper, you could help mummy make some cakes this morning if you like?”
Kasper: “Hmmm I could, but I’m not gonna!”
And, as I was stopped dead in my tracks wondering when my little baby boy turned into a little man with a very strong mind of his own, I decided to make some Madeline’s, in a bid to get him to help me anyway. It worked. As soon as my Smeg mixer started whirring his ears pricked up and he spun round to ask “Mummy, can I help please”.
Normality restored…for now anyways! And where on earth did he learn the word “gunna!”
These little dense cakes are the perfect start to a lazy Saturday with a strong black coffee. I have adapted the classic French recipe and added some lovely fresh Persian flavours.
If you enjoyed reading and would like to see more please follow my page, the link is at the bottom or check out my instagram account @mylittlepersiankitchen
Raspberry & Rose Madelines
2 medium-sized free range eggs
1/2 tsp rose-water
1 tsp lime zest
125gm icing sugar
100gm plain flour – sifted
1/4 tsp baking powder – sifted
125gm melted baking fat or butter
1/2 cup of raspberries – I freeze mine ahead of using as they keep the shape a bit better
Pre heat the oven to 180′ (fan assisted) and grease and flour a Madeline pan. Mine is a 12 mould pan and I use it twice.
To a mixing bowl add the eggs, rose-water and lemon and whisk for 5 minutes until thick and creamy then add the icing sugar and continue to whisk for a further 2 minutes.
Add 1/2 of the flour and baking powder and gently fold into the egg mixture.
Fold in the left over flour and baking powder.
Fold in the cooled melted butter and spoon into the moulds until each one is filled.
Bake for 10 minutes or until golden and the sponge springs back when touched.
Loosen with a knife and serve straight away. These are delicious dipped in melted chocolate for afternoon tea if you an indulgent treat!