These little classic french butter cakes
as sure to delight guests.
Spongy and soft on the inside,
crispy on the outside.
Great with your afternoon cup of tea.
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
Zest of one orange
1 tbsp orange juice, or
1 tsp. orange extract.
1/2 cup unsalted melted butter,
at room temperature.
Whisk together the flour,
baking powder and salt. Set aside.
In another bowl, beat the eggs, sugar,
butter, orange juice or orange extract,
and orange zest with
an electric mixer for 5 minutes.
With a whisk, gently fold in the dry ingredients
into the egg mixture.
Cover and refrigerate for at least
30 minutes or up to 3 days.
Mixture will thicken.
Preheat oven to 400deg. F. (200deg.C)
To prepare pan for baking,
melt 2 tbsp butter.
Brush melted butter in each mold
and dust with flour,
shaking off the excess.
May also be baked in a muffin tin.
Fill each mold 3/4 full with batter.
With the rack in the middle position,
bake for 8 to 10 minutes, until slightly browned and
when the middle springs back when touched.
Remove from oven and tap pan on
counter to remove madeleines immediately.
Place on a rack to cool.
Sprinkle them with icing sugar or
dip end in chocolate, if desired.
Thanks for your visit xo