SAFFRON & POLENTA MADELEINES
Enjoy these light and luxurious saffron-scented madeleines. Made with polenta and flour, they're as good with a cup of tea or a glass of dessert wine
Provided by Katie Hiscock
Categories Dessert
Time 30m
Yield Serves 20-22
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6. Pour the hot milk into a mug, add the saffron and leave to infuse.
- Whisk the butter and sugar together using an electric hand whisk until light and fluffy, then beat in the eggs one at a time. Stir in the polenta, plain flour and baking powder. Use the back of a teaspoon to squash the saffron against the side of the milk mug - it'll help release colour and flavour. Tip the saffron and infusing milk into the madeleine mix, and gently stir to incorporate.
- Butter the moulds of a 12-hole madeleine tin well, then add a heaped teaspoon of batter to each mould. Bake for 10 mins until well risen and golden, then remove from the oven. Leave them in the tin for a minute before very gently easing them out of the moulds and onto a wire rack. Clean the madeleine tin, butter the moulds again, and repeat with the remaining mixture. Serve warm. Leftovers will keep in an airtight container for up to three days. Pop them in a low oven to warm through before serving.
Nutrition Facts : Calories 78 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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