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Manuka honey madeleines
Makes 24 Cakes, Bread and Pastries
Ingredients
- 170g butter, plus extra for brushing
- 3 eggs
- 185g manuka or Tasmanian leatherwood honey (or any honey of your choice)
- 160g plain flour
- ¼tsp salt
- ¼tsp baking powder
For the apricot jam
- 250g fresh apricots
- 2½tbsp water
- 50g honey
To serve
- Sour cream
- Apricot jam (see above)
Method
Preheat the oven to 180C/160C F/Gas 4. Butter two 12-hole madeleine trays with a pastry brush (if using old copper moulds, grease and flour them first). Melt the butter and allow it to cool to room temperature.
In a stand mixer, whisk the eggs and honey until light and fluffy, around 10 minutes. Sift the dry ingredients into a separate bowl, then add to the egg mix and fold in by hand.
Once the dry ingredients are incorporated, gently fold in the cooled melted butter. Chill in the fridge for around 30 minutes.
Fill each indentation of your prepared trays half full and bake for 10 minutes. They should be set and golden, with minimal colour on top and light brown underneath. Serve immediately with sour cream and jam (see below).
To make the apricot jam, Remove the stones and roughly dice the flesh of the apricots. Put in a pan with the water and honey and cook over a medium heat for 10 minutes, or until a jammy consistency is reached.
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