Lemon Madeleines

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Madeleines have always held a whimsical fascination for me. Their delicate crumb, distinctive shell shape and the cute hump, without which it isn't really a madeleine, is it?!

Lemon Madeleines, delicate shell shaped tea cakes perfect for dipping in your cuppa.

 When LionsHome got in touch with me and asked me to create a recipe for them, my mind skipped right over to madeleines. I've had a hankering for the adorable little tea cakes for the longest time but always put off baking them as my madeleine pan is of the vintage persuasion. Beautiful to look at but the non stick coating is, to say, non existent.  That's where I decided enough was enough, I just had to invest in a new Madeleine Cake Tin. No need to over grease the holes, no need to gently jimmy a knife around the edge of each cake only to completely destroy their beautiful shape.  They just slipped out like a dream.  I can see many more madeleines in my future.

Lemon Madeleines, delicate shell shaped tea cakes perfect for dipping in your cuppa.

One thing I must say about baking these little delicacies, you must follow the chilling advice.  The chilling of the batter is what helps the cake form their distinctive hump.  Chill the batter, chill the pan and you should have perfectly formed little cakes. 

Lemon Madeleines, delicate shell shaped tea cakes perfect for dipping in your cuppa.

With a plate of still warm from the oven lemon madeleines, a piping hot cup of tea I had nothing else to do but peruse the Kitchen section of LionsHome for a spot of window shopping.  One of my favourite things in the world is to just sit and pour over online shops full of gorgeous home wares and imagine what I would buy and where I would put them in my home.  If only I had a bigger house to fill.



Lemon Madeleines

Ingredients
  • 3 large, free range eggs
  • 130g caster sugar
  • 175g plain flour
  • zest of 1 small lemon
  • 125g unsalted butter, melted and cooled to room temperature.
  • 1tbsp unsalted butter, melted for greasing the moulds
Cooking Directions
  1. Brush the holes of a madeleine pan with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer while you make your batter.
  2. In the bowl of an electric stand mixer, whip the eggs and caster sugar for 5 minutes until frothy and thick.
  3. Sift the flour into the whipped eggs, fold in gently. Once the flour is just incorporated add the lemon zest to the cooled butter, then dribble the butter into the batter a little at a time, folding the butter in as you pour until it is all incorporated.
  4. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
  5. To bake the madeleines, preheat the oven to 175C. Pop around 1tbsp of batter into each mould and bake for 9-10 minutes until the cakes just feel set and have gone golden brown.
  6. Remove from the oven, leave to cool for 5 minutes and slide the madeleines out onto a cooling rack. Dust with icing sugar and enjoy. 
*Sponsored Post
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Orange Drizzle Loaf

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With Valentines day a mere 24 hours away, I'm feeling the love in the air and the romance in the water. This year I decided to join in on Food Blogger Love and share a little bit of loveliness for my fellow online foodies.  My chosen Valentine is Kelly Lynn from Kelly Lynn's Sweets & Treats. Happy chocolates and flowers day Kelly!

Super zesty orange drizzle loaf, perfect with a cup of tea and a good book.

Kelly's blog is jammed full of tasty treats and I just loved drooling over her recipes.  For the purpose of Food Blogger Love I thought I'd whip up my take on her delicious looking Orange Loaf Cake.  My orange drizzle loaf is a bit different from Kelly's version, hers is a traditional pound cake smothered in yummy frosting where mine is a fluffy loaf soaked in an orange syrup. I think between us we've got everyones preferences covered.

Super zesty orange drizzle loaf, perfect with a cup of tea and a good book.

I have to admit, I'm super jealous of Kelly's orange tree, imagine having a bounty of fresh fruit right in your own back yard! I'll have to make do with my local green grocer, oh well.

Drizzle cake is my absolute favorite cake in the world. Normally you attribute this style of loaf with lemon but it lends itself perfectly to any citrus fruit. I've had excellent results from lime and even grapefruit.  There's nothing like breaking through that sugary crust and letting the zingy citrus sponge melt on your tongue.

Super zesty orange drizzle loaf, perfect with a cup of tea and a good book.


Orange Drizzle Loaf

Ingredients
  • For the cake:
  • 250g unsalted butter, at room temperature
  • 250g caster sugar
  • 4 large eggs
  • 250g self raising flour
  • 1tsp baking powder
  • 2tbsp orange zest from 2 oranges

  • For the drizzle :
  • juice from 2 oranges
  • 250g caster sugar
Cooking Directions
  1. Preheat your oven to 170C and grease and line a 2lb loaf tin.
  2. In the bowl of an electric mixer mix all of the cake ingredients together untill fully combined.
  3. Pour batter into the prepared loaf tin and bake for 45-55 minutes until risen and springy to the touch. Allow to cool while you make the drizzle.
  4. Stir together the sugar and orange juice, once combined pour over the loaf and leave to cool in the tin for 2 hours or overnight.
  5. Once cool, use a sharp knife to release the edged of the cake from the tin and remove. Slice and enjoy. 
Super zesty orange drizzle loaf, perfect with a cup of tea and a good book.


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Matcha and Raspberry Cupcakes

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There's a bit of a theme with the tea based recipes here, I promise I'll give you a break after this one but I just couldn't hold it in any longer.  I love a cup of green tea, the health benefits are off the charts. It helps with bloating, is packed with antioxidants, boosts metabolism and lowers cholesterol.  Matcha is the heavy hitting big brother of a normal cup of green tea, and boy is it delicious.  I don't drink coffee so a matcha latte is my favourite go to drink when we're out and about.  We'll not mention the Starbucks version though, godawful!

Green tea infused cupcakes filled with a sweet raspberry jam. A match made in heaven.

I was gifted a pot of ceremonial grade matcha tea from The Tea Makers a while ago, and I just couldn't bring myself to drink it. It's like killing a unicorn.  So, instead I decided to incorporate it into some recipes and share the joys of matcha tea with my friends and family.  First up I baked up a batch of matcha and raspberry cupcakes and boy are they something special.  I fed them to my boyfriends bandmates and they went wild, something I was just not expecting from a bunch of hairy musicians.  I was overjoyed, these cupcakes are gold medal winners.

Green tea infused cupcakes filled with a sweet raspberry jam. A match made in heaven.

Matcha has a bit of an earthy undertone, which I personally love, but it's not for everyone.  With that in mind I decided to fill the cakes with a sweet and sticky raspberry jam to balance out the flavour.  It worked perfectly, matcha and raspberry are a match made in heaven.

I picked up these adorable matcha pocky from my local Asian supermarket for less than £1, and you can get freeze dried raspberries from Waitrose and Amazon.  

Green tea infused cupcakes filled with a sweet raspberry jam. A match made in heaven.


Matcha Green Tea and Raspberry Cupcakes

Ingredients
  • For the cupcakes:
  • 175g (1 1/2 sticks) unsalted butter, at room temperature
  • 175g (3/4 cup) caster sugar
  • 3 large eggs
  • 175g (1.5 cups) self raising flour
  • 1tsp baking powder
  • 2tbsp matcha green tea powder
  • 50ml whole milk
  • 1 jar of good quality raspberry jam

  • For the frosting:
  • 125g (1/2 cup) unsalted butter at room temperature
  • 250g (2 cups) icing sugar
  • 1/2tbsp matcha green tea powder
  • 2tbsp whole milk
  • freeze dried raspberries to decorate
  • green tea pocky cut in thirds to decorate
Cooking Directions
  1. Heat your oven to 170C and line a 12 hole cupcake tray with liners. Set aside.

  2. The the bowl of an electric mixer whip the butter and sugar together till light and creamy, around 3-5 minutes. Add the eggs one at a time mixing between each addition. Add half the flour and mix, add the milk followed by the rest of the flour, the baking powder and matcha powder. Mix till combined the mix in the vanilla extract.

  3. Using an ice cream scoop fill each cupcake liner to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.

  4. To make the frosting first mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, matcha powder and the milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a touch more milk until you reach a nice piping consistency.

  5. One the cupcakes have cooled take an apple corer or a small knife and hollow out the center of each cupcake and fill with raspberry jam. Fill a piping bag, fitted with an open star nozzle, with the matcha frosting and pipe a cute swirl on each cake. Sprinkle with the freeze fried raspberries and top with 2 pieces of the pocky. 

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