Recipe from Modern Baking by Donna Hay
These French sponge cakes are delicious. They are super light and fluffy. It tastes like spring to me, with the lavender and honey a beautiful combination. While these look super fancy, they are actually really easy. Simple and quick to make with an amazing finish, these lavender and honey medeleines are so yummy. I love this recipe.
- 1/2 cup (75g) plain flour, sifted
- 1/2 teaspoon baking powder, sifted
- 1/3 cup (75g) caster (superfine) sugar
- 1 teaspoon edible dried lavender
- 2 eggs
- 80g unsalted butter, melted
- 1 tablespoon honey
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/2 cup (110g) white (granulated) sugar
- 2 teaspoons edible dried lavender
Preheat oven to 180°C. To make the lavender sugar, place the sugar and lavender in a medium bowl and rub with your fingertips to combine. Set aside.
Lightly grease 12×1 1/2 tablespoon-capacity madeleine tins. Place the flour, baking powder, sugar, lavender, eggs, butter, honey and vanilla in a large bowl and whisk until smooth. Spoon the mixture into the tins and bake for 8-10 minutes or until puffed and golden.
Remove the madeleines from the tins and, while still warm, add them to the lavender sugar and gently toss to coat. Place onto wire racks to cool before serving. Makes 12