Clove & cinnamon madeleines with rose & pistachio icing
I am a huge fan of madeleine cakes, they are so easy to make and once you perfect the technique you can have fun coming up with all sorts of flavour combinations. I have chosen the warming, fragrant notes of clove and cinnamon for this recipe; perfect for winter. The rose and pistachio icing makes for both a beautiful looking and tasty topping, however a dusting of icing sugar would work just fine. If you enjoy making these try some of my other madeleine recipe flavours on the following link: Madeleines.
Serves: 18
Difficulty: Easy
Time: 1 hr
Ingredients
- 100g plain flour
- 100g butter, plus extra for greasing
- 100g caster sugar
- 2 eggs
- 1 tsp baking powder
- 1 ½ tsps ground cinnamon
- ½ tsp ground cloves
- 225g icing sugar
- 3 tbsp water
- 20g shelled pistachios
- 5g dried rose petals
- 1 drop red food colouring
- 1 drop rose water (optional)
Clove & cinnamon madeleines with rose & pistachio icing
I am a huge fan of madeleine cakes, they are so easy to make and once you perfect the technique you can have fun coming up with all sorts of flavour combinations. I have chosen the warming, fragrant notes of clove and cinnamon for this recipe; perfect for winter. The rose and pistachio icing makes for both a beautiful looking and tasty topping, however a dusting of icing sugar would work just fine. If you enjoy making these try some of my other madeleine recipe flavours on the following link: Madeleines.
Method
- Melt the butter in a saucepan, with the cinnamon and clove and leave to cool slightly.
- Using a stand mixer (or equivalent) whisk together the eggs and sugar until really light and fluffy.
- Add the flour, baking powder and mix again until incorporated.
- Finally add the cooled, melted spiced butter and lightly whisk one last time to incorporate. Leave the mix to rest for at least 20 mins (it can be made up to an hour in advance) before baking.
- While the mix is resting grease two 12-hole madeleine trays with a little more melted butter and heat the oven to 175°C fan.
- Fill the trays until two-thirds full and place in the oven for 12 minutes until well risen and golden brown.
- Leave to cool slightly and then drop the tray from a short height on to a worktop to release the cakes.
- Place the cakes on a wire rack and while cooling down you can make the toppings. Mix the icing sugar, water, food colouring and rose water (if using) together until you get a smooth paste that is the consistency of double cream and soft pink in colour. Crush together the pistachios and rose petals to form a crumb.
- Glaze the top of each cake with the pink icing and while still wet sprinkle over the nut and petal topping.
