Here is a slight, cozy twist to the traditional madeleine. I add cinnamon to everything. Not only is it healthy, but it really does cozy and brighten the natural sweetness of most foods. These little tea cookies are delicately sweet. There is no wonder why Proust wrote on at length about their mysteriousness.
“No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me.”
Madeleine dressed in Cinnamon
*Note from 7-16: We don’t make these at all anymore as we have eliminated sugar from our diet to improve our health.
Non-GMO, organic, local, free range, grass-fed ingredients:
150 grs spelt/coconut flour
125 grs butter (melted)
130 grs sugar
20 grs honey
1/4 tsp salt
1 tsp baking powder
1 tsp lemon zest
2tbsp orange blossom water
(Madeleine cake molds)
Whisk sugar, honey, salt and eggs together until light and fluffy. Sift flour, cinnamon, and baking powder together, then gradually fold in the egg mixture and mix gently. Add the melted butter, orange blossom water and lemon zest, stir lightly, cover and leave to rest for at least 2 hours or overnight in the fridge. The batter should be cold before baking – the thermal ‘shock’ is necessary for a nice, shell shaped madeleine. Pre-heat your oven 350 degrees F. Butter and sprinkle your molds with flour. Add a good teaspoon of cold batter into the molds. Bake for 10-12 minutes depending on the size of your molds. When ready, use a round-edged knife to delicately lift each cake or you can tilt the pan and slide them out after a light tap. Some dust with a light snowing of powdered sugar, but we like them simply naked as well.
(If yours ever come out deflated like spent, flat, brown magnolia petals, add a little more flour. When using organic ingredients, sometimes you need to tweak the recipe to suit the desired consistency. I’ve found that I need less spelt flour for most recipes, but for this one I actually needed a little more!)