Lemon-mint madeleines with almond flour
Citroen-munt madeleines met amandelmeel
(ca. 24 madeleines)
Ingrediënten
- 130 g bloem
- 50 g amandelmeel
- 1 tl bakpoeder
- Snuf zout
- 4 eieren (M)
- 150 g fijne kristalsuiker
- Rasp van 2 biologische citroenen
- 2 el zeer fijngehakte verse munt of munt-getrokken boter
- 180 g beurre noisette (bruine boter) of gesmolten boter, afgekoeld
Bereiding
- Maak eerst de beurre noisette: smelt de boter en laat deze zachtjes kleuren tot hij nootachtig ruikt. Laat afkoelen.
- Klop de eieren en suiker 4–5 minuten tot een bleek en luchtig mengsel.
- Meng bloem, amandelmeel, bakpoeder en zout en spatel dit voorzichtig door het eimengsel.
- Voeg citroenrasp en munt toe.
- Spatel als laatste de afgekoelde beurre noisette erdoor.
- Dek af en laat het beslag minimaal 2 uur, liefst een nacht, rusten in de koelkast.
- Verwarm de oven voor op 210°C.
- Vet de madeleinevorm in en bestuif licht met bloem.
- Vul de vormpjes voor ongeveer ¾ met koud beslag.
- Bak 3 minuten op 210°C, verlaag daarna de temperatuur naar 180°C en bak nog 5–7 minuten tot de madeleines goudbruin zijn.
- Laat 2 minuten rusten in de vorm en stort vervolgens op een rooster.
Lemon-mint madeleines with almond flour
(makes about 24 madeleines)
Ingredients
- 130 g all-purpose flour
- 50 g almond flour
- 1 tsp baking powder
- Pinch of salt
- 4 medium eggs
- 150 g caster sugar
- Zest of 2 organic lemons
- 2 tbsp finely chopped fresh mint or mint-infused butter
- 180 g brown butter (beurre noisette) or melted butter, cooled
Method
- Prepare the brown butter by gently heating the butter until golden and nutty. Allow to cool.
- Whisk the eggs and sugar for 4–5 minutes until pale and fluffy.
- Combine the flour, almond flour, baking powder and salt. Fold gently into the egg mixture.
- Add the lemon zest and mint.
- Fold in the cooled brown butter.
- Cover and chill the batter for at least 2 hours, preferably overnight.
- Preheat the oven to 210°C.
- Grease and lightly flour the madeleine moulds.
- Fill each mould about three-quarters full with the cold batter.
- Bake for 3 minutes at 210°C, then reduce the temperature to 180°C and bake for another 5–7 minutes until golden.
- Leave in the tin for 2 minutes before turning out onto a wire rack.
Carrot loaf cake with orange cream cheese/ cottage icing
Carrot loaf cake topped with orange cream
Ingredients:
For the carrot cake
- 140ml , vegetable oil, plus extra for greasing
- 2 free-range eggs
- 200g light brown sugar
- 300g grated carrot (grated weight)
- 100g raisins
- 75g pecans or walnuts chopped
- 180g self raising flour
- 1 pinch salt
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ½ tsp mixed spices
For the orange cream cheese icing
- 150g cream cheese chilled (see recipe tips)
- 150 cottage cheese (or 50 gram butter)
- 1 tsp vanille extract
- 50g icing sugar sifted
- 1 orange, zest only
Method
- Preheat the oven to 150C. Oil and line a 900g loaf tin (approximately 13x23cm) with baking paper.
- For the carrot cake, beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.
- Sift in the remaining cake ingredients and mix using a wooden or large metal spoon until well combined.
- Pour the mixture into the prepared loaf tin, smooth the surface and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.Remove from the oven and allow the cake to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.
- For the icing, beat the cream cheese and cottage cheese together in a bowl until well combined (take care not to overbeat, stop as soon as the ingredients are combined). Add the vanilla extract, icing sugar and orange zest and mix until the icing is smooth.
- Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.