Lime madeleines

PHOTO: SIMON LAMBERT
PHOTO: SIMON LAMBERT
New Zealand limes are falling from the trees at the moment.

Madeleines are a French classic and, yes, they should be cooked in a traditional ‘‘madeleine’’ mould but you can substitute this for a patty pan or something similar. Grating a little lime zest into the cake batter adds a lovely subtle tang.

Makes 24

120g unsalted butter

¼ cup coconut oil

4 eggs, room temperature

¼ tsp salt

¾ cup sugar

2 limes, zest only

¾ cup flour

Method

Heat oven 180degC. Grease your moulds with butter and coat in flour, shake out excess.

Melt the butter in a small saucepan over a medium heat until you get ‘‘beurre noisette’’ (brown butter). The butter will take about 6-8 minutes to brown. You will notice the butter will go through different stages. When it starts to give off a nutty aroma and you see the butter go a light brown colour it is ready. Immediately remove from the heat.

Add the coconut oil and let it melt into the butter. Set aside and allow to cool to room temperature.

Whisk the eggs (best to use an electric beater) until they triple in size and are thick and creamy.

Gradually add in the sugar, continue beating for a further three minutes.

Add the lime zest and combine.

Sift in the flour, add salt and gently fold through until combined.

Pour in the cooled butter and fold through gently.

Let the mixture sit for 30 minutes before pouring into your prepared moulds.

Bake for 10-12 minutes or until golden around the edges.

Remove and immediately turn out on to a cooling rack.

I needed to do a couple of batches, if you need to do this, grease the tin again before use.

Best eaten immediately or on the day.

Comments

Madeleine cake sets Swann to reminiscing in 'Remembrance of Times Past' by Marcel Proust

and bring back Anna Chinn.

 

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