GLAZED ORANGE-FLOWER MADELEINE CAKE
For individual madeleines, follow the batter recipe below. To bake, brush a madeleine pan with melted butter, and fill the molds 3/4 full. Bake at 350 degrees until golden brown, 8 to 10 minutes. Invert on a wire rack to cool. When cool, dust with powdered sugar.
Provided by Henry Alford
Categories dinner, dessert
Time 1h
Yield Serves 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Butter an 8-inch cake pan. Place a round of parchment on the bottom, butter the parchment and dust the entire pan with flour, tapping out excess.
- Melt the 3/4 cup of butter in a small saucepan. Cool to lukewarm and skim the white solids off the top.
- In the bottom of a double boiler, bring 1 inch of water to a very low simmer. Set the top over it. Add the eggs and whisk until lukewarm. Whisk in the sugar. Remove from the heat and, using a hand mixer, beat until pale and creamy, incorporating as much air as possible, 3 to 5 minutes. When cool, gradually fold in the cake flour. Mix in the melted butter, vanilla and neroli oil. Transfer to the cake pan and bake until a toothpick inserted in the middle comes out clean and the cake is golden, 22 to 25 minutes. Cool completely on a wire rack. Using a knife, separate the edge of the cake from the pan. Turn the cake out onto a plate.
- When cool, prepare the glaze. Place the confectioners' sugar in a bowl. Stir in the milk, vanilla and orange zest. Spread over the top of the cake.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 8 grams, Sodium 15 milligrams, Sugar 25 grams, TransFat 0 grams
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