One of my little ‘stocking filler’ Christmas pressies this Christmas from the other half was a cute little madeline tray for baking the perfect little cake treats. I’ve used it a few times now and this flavour combination of pistachio and chocolate is one of my favourite to make. Madeleines are great as a bit of a treat because they are really light – meaning you can eat more of them of course!
This recipe makes 24 little cakes, you can easily halve it if you want less but trust me if you do they’ll be gone in a flash!
- 100g melted butter
- 2 eggs
- 80g plain flour
- 30g pistachios – whizzed to a powder in a blender or v v finely crushed and chopped.
- 100g caster sugar
- 1/2 tsp baking powder
- 100g milk chocolate
- a handful pistachios roughly chopped (for dipping)
- Firstly preheat the oven to 180C. Brush a little melted butter over the madeleine moulds, making sure to coat every ridge then dust a little flour into each one, tapping out any excess.
- Place the egg and sugar in a large bowl or in an electric food mixer, whisk on a high speed for about 5 minutes or until the mixture is pale, thick and mousse-like and has grown almost three times in volume.
- Sift the flour, pistachio powder and baking powder into the whisked egg and sugar and then carefully fold in
- Fold in the melted butter, taking care not to over-mix
- Divide the batter between the madeleine moulds, filling each almost to the top.
- Bake for 12-15 minutes, or until golden and lightly springy to the touch
- Melt the chocolate in a bowl over a pan of simmering water, then dip each cake when cooled into the mixture up to half way, then immediately into the crushed pistachios. Leave to set on a piece of greaseproof paper.
Happy Eating 🙂
If these have tickled your tastebuds then try out these other Madeleine flavours from fellow bloggers:
APPLE & CINNAMON: Baking Queen 74
PUMPKIN SOICE WITH SALTED CARAMEL: SuperGolden Bakes
ELDERFLOWER: Patisserie Makes Perfect
CHOCOLATE & CHILLI: Tin & Thyme
MATCHA & SESAME: Fuss Free Flavours