Orange honey madeleines(Read article summary)
Transport yourself to the French countryside with these simple and delicate little cakes.
Feasting on Art
This post has been a long time coming. Between a few freelance writing projects and myÂ curatorial debut, I have had very little free time left to finish this post. Plus I have managed to forget butter the last three times I went grocery shopping. Without it, these pretty madeleines would have been very sad tasting. A madeleine is a small sponge cake that hails from the northeast of France â€“ the Lorraine region to be exact. The cakes are distinctive for their shell-like appearance and are made with a dedicated pan especially for madeleines, available at most home-ware shops.
Vincent van GoghÂ composed "Still Life with Basket and Six Oranges"Â in 1888 while he was in Arles-sur-tech, France. At this time he adopted a brighter palette and his paintings were saturated with yellow, ultramarine and mauve. The still life above epitomizes the natural vibrant light of the landscapes in the region. The sun-drenched fields and azure water of the Mediterranean are echoed in the background of the painting.
Adapted fromÂ Bon AppĂ©tit
Yield: 16 madeleines
3/4 cup flour
1/2 teaspoon baking powder
1/3 teaspoon salt
1/3 cup sugar
2 tablespoons honey
2 teaspoons vanilla extract
1/2 teaspoon orange zest
5 tablespoons butter, melted
InÂ a bowl, add the flour, baking powder and salt â€“ mix well. In another bowl, beat the eggs and sugar together for around 4 minutes. Add the honey, vanilla and orange zest to the egg mixture and mix well. Slowly fold in the flour mixture and once incorporated, add the melted butter and gently mix.
PreheatÂ the oven to 400 degreesÂ F.,Â and position a rack in the center. Prepare the madeleine molds by rubbing a bit of butter in each one. Drop around 1 tablespoon of batter in each mold and slide into the oven for around 7-10 minutes. Once they appear golden, test to see if they are done by poking a toothpick in the centre of the madeleines, when it comes out clean they are done.
WhenÂ removing the madeleines from the oven, quickly remove them from the pan, do not let them sit and continue to cook. Serve either warm or at room-temperature.