Honestly, I love these little cakes so much, I named my first born after them.
It also is maple season – not that we can get out this year. But with my first born celebrating a quarantined birthday soon, I need a pantry item options to celebrate and these are fancy and fit the bill.
If you haven’t had a Madeleine, even a Starbucks version, you’re missing out. Cute, cookie-sized cakelettes are perfect for a party or just dipping in your afternoon tea.
Yes, you need the specific pan to get these little elongated seashell shapes, but they are so worth it! Borrow one if you need to, I’ll lend mine out, just so you can be sure to give them a try! (I’ll leave it on the porch.)
1/4 Cup butter (or to make it vegan, lactose free margarine), melted
1/2 Frozen banana, thawed and pushed through a sieve to puree.
1/3 Cup Soy milk
3 Tablespoons Orange Juice
1 Tablespoon Orange Zest
1 Cup All Purpose Flour, sifted
1/4 Cup cornstarch, sifted
1/4 Cup Sugar,
1/3 Cup Maple Syrup
1/4 teaspoon Salt
Sift dry ingredients together.
Add juice to the soy milk and let rest.
Melt butter/margarine and let cool.
Beat banana and sugar together until very smooth.
Add the soy milk and maple syrup and zest to the banana mixture and combine well.
Whisk in the melted butter then, gradually whisk in dry ingredients with the wet until combined.
Allow the batter to set for about an 1/2 hour in the fridge while you
evenly grease and lightly flour your Madeleine pan.
While the oven preheats to 375ºF, fill each shell 3/4 full with batter and let the batter rest in the pan, popping any bubbles that rise to the surface.
Bake until centers have puffed and the edges are crisp and browned; about 15 minutes.
Cool completely before drizzling over the glaze and sprinkling with maple flakes.
1 Tablespoon Margarine
1/4 Cup Maple Syrup
1/2 Cup Confectioners Sugar
Melt the margarine in a medium saucepan.
Add the maple syrup and continue to heat until bubbling.
Whisk in the confectioners sugar until smooth.
Reduce heat but continue to simmer until thickened enough to coat the back of a spoon.
Remove from heat and dip, dunk or drizzle, since the glaze will begin to harden and crystallize as it cools.