One of my favourite things to bake at the moment is Madeleines. Little delicate sponges that have a firm yet light consistency. They are based on what looks more like a batter than a sponge mixture. And a little mixture goes a very long way. They can be flavoured in a number of ways but I have chosen to make a summery elderflower version which adds more of a fragrance, a floral note, than a bold taste.
Elderflower madeleines
The recipe I have always used when making my elderflower madeleines is one by Charlotte’s Kitchen Diary. I have made her lavender and honey madeleines countless times and my soon to be ten year old daughter has also mastered them. The only thing you need to consider when making these little cakes is that the batter needs to rest for an hour.
David Lebovitz says you can rest the batter in the fridge for up to twelve hours. He also suggests you bake the madeleines on a high oven shelf so that they brown well. I like this tip. I prefer colour on my madeleines and it adds to the flavour as well as providing them with a rich golden crust. David also says that adding baking powder is optional. I have always added it. It gives the madeleines an attractive domed rise which I always associate with these little fancies.
Here are the changes that I made to Charlotte’s recipe:
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90g of regular sugar instead of lavender sugar
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1/4tsp Ndali vanilla powder but if using vanilla extract I would use less than 1tsp as Charlotte’s recipe states or else it will overpower the subtle elderflower flavour
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2tbsp of concentrated elderflower syrup instead of 2tsp honey. I placed 4tbsp of home-made elderflower cordial, using THIS recipe, into a pan and reduced it by half by boiling it rapidly. I then added the syrup to the batter along with the melted butter.
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I sprinkled the madeleines generously with caster sugar when they are completely cool but a flavoured sugar would also work well.
I also have some other madeleine recipe inspiration for you from some fellow bloggers:
Nutella Madeleines by A Trifle Rushed
Clementine madeleines by Things We Make
I am linking up to Ren Behan’s “Simple and in Season” with my elderflower madeleines.
Laura they look so delicate and I imagine that the perfume they release will be so glorious x
Thanks Deena, yes it is the perfume that I love. It is the smell of early summer!
These look divine Laura. Thank you also for the mention!
Thanks to you Charlotte and for your brilliant recipe!
These look lovely. I tend not to bake too much in the summer, as I see it as more of a winter thing, but these are perfect for the warm weather. Great recipe!
Tha ks very much Danii and also for visiting me here. Hope you try out the Madeleines, they are very light and summery!
I haven’t made madeleines in years and years and when I saw your tweet about these I almost dropped everything to make some there and then! Good looking recipe with some top tips for this rusty baker. Thanks for this. Our elderflowers are a little behind your southern ones so there are still plenty on the trees in the woods just behind us to make my own elderflower cordial (last made two years ago) and then have a go at these beauties.
Oh lucky yo to still have elderflowers. I am sure you will create something special from them and Madeleines are far easier than traditional sponges and they look so much more appealing 🙂
Oh I am so wishing there is still elderflower by the time I get my kitchen properly back this weekend. I haven’t done any baking for sooooo long and these are looking so tempting. I can just imagine the beautiful smell. Thanks also for linking to my post xx
No problem Urvashi, it is always good to share recipes that we make. Madeleines are a favourite in our house.
I do love madeleines, and they are super easy to whip up and serve warm. I am sure I’ve left the batter in the fridge for several days without mishap before.
Ooh these sound gorgeous, I’ve never had elderflower in a cake before but can imagine it would be delightful. Thanks for sharing:-)