Honey, Orange & coriander madeleines W/ orange curd

Welcome back to my kitchen!

Up early on a slow wintery sunday morning, gazing into the warm glow of the oven as these little beauties bake, a steaming mug of tea keeping my hands warm. Freshly baked madeleines, there's nothing quite like them. These honey, orange and coriander ones are absolutely scrumptious, the orange is backed up with some depth from the coriander, which isn't overpowering but needed, and the honey adds a nice gentle sweetness. And with the batter keeping in the fridge for up to 4 days, you can have freshly baked madeleines in 20 minutes, but I wouldn't count on them being around for too long.

So let's get started!

Makes: 27 -Prep time: 12 hours -Cook time: 12 minutes - Serves: 27

Equipment

Small bowl

Large microwave safe bowl

Whisk

Small frypan

Spatula

Madeleine tin

Kitchen scale

Ingredients

Madeleines

185g dark honey, or other honey

3 eggs (54 g each, without shell)

155g vegan butter* (see notes) plus extra for pan

3g ground coriander

160g plain flour

3g salt (I use Himalayan)

2g baking powder

10g orange zest (about 2 oranges)

Orange curd

30g granulated sugar

42g vegan butter

15g corn flour

188g orange juice

12g apple cider vinegar

2g orange zest

Method

In a small bowl, whisk together 185g honey and 3 eggs until slightly frothy and well combined. Set aside. In a large microwave-safe bowl, combine 155g butter and 3g coriander. Heat until the butter is melted. Add 160g flour, 3g salt, 2g baking powder, and 10g orange zest. Whisk together. Gradually stream in the honey mixture in 2 batches, scraping out everything. Once well combined, cover and fridge overnight.

In a small frypan, melt together 30g sugar, 42g butter, and 15g corn flour over medium heat until a thick paste forms. Add 188g orange juice and 12 g vinegar, cook for about 3 minutes until a curd forms (you should be able to run your spatula across the bottom of the pan without it filling in immediately). Remove from heat, add 2g orange zest, and set aside to cool to body temperature. Cover and fridge.

Preheat your oven to 180°C fan forced (350°F). Butter your madeleine tin with melted butter using a pastry brush. If desired, measure 24g of batter into each indentation of the tin for consistency. Alternatively, fill each indentation halfway. Bake for 10-12 minutes until lightly golden and slightly browned around the edges. Repeat until all batter is used. If storing batter in the fridge, let it sit at room temperature for 15 minutes before baking.

Enjoy madeleines straight away with orange curd and yoghurt or dipped into tea or coffee.

Makes 27 madeleines if measured by weight, or about 24-26 if eyeing out the batter.

Notes

Vegan butter: I use nuttelex buttery, to make this lactose free, but feel free to use regular butter.

I hope you enjoy it as much as I do, and if you give it a try, let me know how it turns out! Your feedback means the world to me. Happy baking!

Much love,