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Categories:
flour salt baking powder eggs powdered sugar honey vanilla orange blossom water fresh rosemary orange
Viewed: 60 - Published at: 5 years agoIngredients
- 2/3 cups Flour
- 1/8 teaspoons Salt
- 1/2 teaspoons Baking Powder
- 2 Eggs
- 1/3 cups Powdered Sugar, Plus More For Dusting The Cakes
- 1 Tablespoon Honey
- 1 teaspoon Vanilla Extract
- 1 teaspoon Orange Blossom Water
- 2 teaspoons Fresh Rosemary, Minced
- 1 whole Orange, Zest Only
- 1/4 cups Olive Oil, Plus More For Greasing The Pan
Method
- Note: You'll need a 12-count madeleine pan or a mini muffin pan for this recipe.
- In a small bowl whisk together the flour, salt and baking powder. Set aside.
- In a large bowl whisk the eggs and sugar until pale yellow and thick. (I used an electric mixer with a whisk attachment.) Beat in honey, vanilla, orange blossom water, rosemary, orange zest and olive oil.
- Gently fold in the dry ingredients. Cover bowl with plastic wrap and let it rest at room temperature for 30 minutes.
- Preheat oven to 350 F.
- Coat the insides and rim of a madeleine pan with olive oil.
- Fill the cups of your pan almost full with batter. Each cup of my madeleine pan holds one tablespoon of batter.
- Bake for 8-10 minutes or until the cakes spring back when pressed lightly. Invert immediately onto a dry, clean towel. (If you turn them onto a wire rack, you'll likely end up with some unsightly dimples on your delicate treats.)
- Cool completely. Dust with powdered sugar before serving.
