Jaffa Orange Chocolate Madeleines
Recipe created by Karen Weedon (Instagram @KazWeedon)
- 150g of flour (to make chocolate Madeleines replace 30g of flour with cocoa powder)
- 5g baking powder
- 125g unsalted butter
- 1 squeeze of a Jaffa Orange juice
- 3 whole eggs
- 100g caster sugar
- pinch of salt
- 20g honey
- Break the eggs in a bowl, pour over the sugar and whisk slowly for one minute.
- Add the honey and continue to whisk until the mixture is white and frothy.
- Melt the butter in a small saucepan, when melted add the orange juice and let it cool.
- Sift the flour, salt and baking powder in the bowl over the egg/sugar mix.
- Add the cold melted butter and mix together gently.
- Place the mixture in the fridge for at least an hour (or better still overnight). This gets the ‘bellies’ on your cakes.
- The next day preheat your oven at 220 degree C.
- Butter and flour the madeleine pan.
- Turn the oven down to 200 degrees C before placing the madeleines into the oven.
- After 4 minutes turn the oven down to 180 C and bake for a further 4-5 minutes.
- After you take them out of the oven, leave to cool for a while before turning them out on to a plate to completely cool. Don’t put your freshly baked madeleines on a wire rack as this may leave marks on the cakes.
- Melt 200g white chocolate and add orange food colouring. Stir together and then dip the end of the madelines in. before the chocolate sets, sprinkle over some orange zest.