Indulging in a decadent slice of cake isn’t exactly the most nutritious way to start off your week, but one little bite never hurt anyone! For those who like to enjoy the good things in life, in moderation Madeleines are the perfect way to have your cake and eat it too. These little French cake-like treats may look fancy and intricate, but making them at home is a lot easier than baking a large cake. If you’ve always wanted to bake your own Madeleines at home then Kate Williams’ recipe for Brown Sugar Madeleines using Natura Sugars will have you whipping up the perfect batch in no time.
For this recipe, Dark Demerara Sugar provides a fudgy, caramel flavour that is sure to go down a treat with a cup of tea on a winter morning. The only truly unrefined sugar available in South Africa, Natura Sugars is both Vegan and GMO-free and offers consumers a more natural approach to sugar, having only undergone the bare minimum processing. After a succesful launch in South Africa, Natura is once again breaking the mould with the launch of new recyclable sugar sachets. Available in Natura Blonde Sugar and Demerara Sugar, these little sachets offer an alternative to traditional sugar sachets which are packaged in non-recyclable paper laminate.
Brown Sugar Madeleines
100g salted butter
2 large eggs, at room temperature
65g Natura Sugars Soft Brown sugar
100g cake flour
4g baking powder
FOR THE MOULD
15g salted butter, melted
50g Natura Sugars Demerara Sugar, for sprinkling
1. Melt the butter and honey and set aside.
2. In a bowl, beat the eggs and soft brown sugar until very pale and fluffy (ribbon stage). The mixture should leave a trail when you draw a figure 8 in the bowl).
3. Add the melted butter and honey and mix quickly. Remove from the stand mixer.
4. Finally, sift in the flour and baking powder and fold gently to form a smooth batter.
5. Place the Madeleine mix in a piping bag and refrigerate for at least 2 hours – preferably overnight.
6. Preheat the oven to 200 degrees Celsius (180 if you have a fan-forced oven).
7. Generously brush the Madeleine moulds with melted butter.
8. Pipe the Madeleine mixture into each mould – filling it 3/4 of the way, sprinkle with the Demerara sugar and bake for 6-8 minutes.
9. Serve warm sprinkled with more Demerara sugar, if desired.
1. The batter needs to be cold before it is baked in order for the Madeleines to form the trademark bump.
2. Madeleines are best served warm, straight from the oven.
3. If you wish to flavour the Madeleine batter, you can add spices, zest, extracts along with the flour.