About the bake
This recipe makes lovely, light, rose water flavoured cakes. We have made pretty pink ones but you can use other pastel colours of your choice. You will need Madeleine cake moulds for this recipe.
Method
Step 1:
Preheat the oven to 190°C (fan 170°C, gas mark 5). Use some of the melted butter to grease 12 Madeleine mould tins. Measure 50ml of the remaining melted butter and set aside to cool.
Step 2:
Whisk the egg and caster sugar until the mixture is very thick and mousse-like, and the beaters when lifted out of the batter leave a clear trail.
Step 3:
Sift the flour into the egg mixture and fold gently. Then fold in the orange zest and rose water and the cooled melted butter.
Step 4:
Fill each Madeleine mould with the mixture and bake for 7-8 minutes. Turn out onto a cooling rack.
Step 5:
Sieve the icing sugar into a small bowl and add 2 teaspoons of boiling water, stir into a smooth icing. Add a few drops of pink food colouring and stir until a pale pink is achieved. Spoon the icing over the Madeleines for an even but not too thick covering.
Ingredients
For the Madeleines
- 60g Butter (unsalted) (melted)
- 1 Egg(s) (free range) (large)
- 50g Billington's Unrefined Golden Caster Sugar
- 50g Allinson's plain white flour
- 1 Orange(s) (finely grated zest)
- 0.5 tsp Nielsen-massey rose water
For the Icing
- 100g Silver Spoon Icing Sugar
- 2 tsp Water (boiling)
- Drop of Food colouring (pink)
- 100g Silver Spoon Icing Sugar
Utensils
- 12 madeleine mould tins
- Whisk
- Sieve
- Cooling rack
- Teaspoon
Nutritional Information
per 25g- 110cal Energy
- 4.6g Fat
- 2.8g of which Saturates
- 16g Carbohydrates
- 13g of which Sugars
- 1.1g Protein
- 0.02g Salt
Recipe Reviews
Yummy!! Didn't quite get 12 (10) though and moulds weren't quite full to the top. Will experiment next with flavours. We use them for sponge in trifle for Christmas.
Ingredients
For the Madeleines
- 60g Butter (unsalted) (melted)
- 1 Egg(s) (free range) (large)
- 50g Billington's Unrefined Golden Caster Sugar
- 50g Allinson's plain white flour
- 1 Orange(s) (finely grated zest)
- 0.5 tsp Nielsen-massey rose water
For the Icing
- 100g Silver Spoon Icing Sugar
- 2 tsp Water (boiling)
- Drop of Food colouring (pink)
- 100g Silver Spoon Icing Sugar
Utensils
- 12 madeleine mould tins
- Whisk
- Sieve
- Cooling rack
- Teaspoon
Nutritional Information
per 25g- 110cal Energy
- 4.6g Fat
- 2.8g of which Saturates
- 16g Carbohydrates
- 13g of which Sugars
- 1.1g Protein
- 0.02g Salt