Yep, another Madeleine recipe but this time with orange blossom water instead of honey or dandelion jelly as I used in my first recipe here. Besides it has been 2 years since my last Madeleine recipe which was a savory version with Goan choriz, so we needed another smashing Madeleine recipe.
Madeleines are always favorites, wherever I go in this world. They are small handy and you can enjoy them without feeling guilty. You can eat them while running to catch the last train of the day home or eat it quickly before your boss sees you having a blissful french cake moment. It’s the perfect cake for this ever so fast running century where we forget to sit and eat a cake in piece.
The purpose of the Madeleine cake was actually exactly that back then too when the ladies would sell the freshly baked warm Madeleine shell cakes at the train stations in France to hurriedly passing strangers and travelers. “Throw over a Madeleine” was the sentence and motto of the day. A reminder after a hard day that the world was still soft, warm and welcoming and a centime or two was worth every single comforting bite.
Therefore, I think a classic Madeleine flavor in France could have only been a Madeleine recipe with orange blossom water. And you know what, orange blossom is still a common Madeleine flavor, which can be found being sold in artisan patisserie shops.
Orange blossom water is very south french and north African, it’s an essential aroma giver to local sweets there. When you think of orange blossom water, you imagine the azure Mediterranean sea breeze, the warm and dry weather and maybe the laid back friendly locals of these regions. So when you make and eat your first madeleines with orange blossom water, I want you to imagine exactly that and maybe even more.
Orange Blossom water can be found in super markets or specialized grocery stores. I used a very old blossom water bottle which was lying around at home, however I do have a more recent orange blossom water, which I bought in France. The old, aged orange blossom water was softer in flavor and tasted more pure while the commercial orange blossom water was more intense. I just want to point that out so that you know how to adjust the amount of orange blossom water in this recipe, it depends on what you are using. Use less if the orange blossom water seems more intense and vice versa.
Have you ever used Orange blossom water in your cooking?
- 130 grams Butter + little extra for buttering the shell molds
- 3 Eggs
- 130 grams Sugar
- 50 milliliter Milk
- 200 grams Flour
- 8 g Baking powder
- 2-4 Tablespoons Orange blossom water (depends on the intensity of the orange blossom water brand)
- Preheat your oven to 180 Celsius.
- Start by melting the butter in a pan.
- In a bowl mix together the butter, eggs, sugar and milk.
- Continue to add the flour and baking powder and mix it all to a smooth dough.
- Now add the Orange blossom water and mix it well again.
- Butter the Madeleine molds and pour in the dough.
- Bake for 20 minutes at 180 Celsius. Best enjoyed still warm!
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