148 The Australian Women’s Weekly | MAY 2019
Orangemadeleines
MAKES 18 PREPANDCOOKTIME 20 MINUTES
softbutter,flour,forgreasing
2 eggs
¼cup(55g)castersugar
½teaspoonfinelygratedorangerind
½cup(75g)plainflour,sifted
50gunsaltedbutter,melted
1 teaspoonorangejuice
½teaspoonorangeflowerwater
ORANGEBLOSSOMICING
1 cup(160g)icingsugar
2 tablespoonsorangejuice
1 teaspoonorangeblossomwater
1 Preheatovento 180°C(200°Cfan-forced).
Generouslygreasea 12-holemadeleine
tinwithsoftenedbutter;dustwithflour.
2 Beateggs,castersugar,orangerind
anda pinchofsaltuntilthemixtureis
paleandthick.Siftflourovereggmixture
andlightlyfoldtocombine.Gentlyfold
throughbutter,juiceandorangeflower
water.Don’toverworkthemixture.
3 Dropa leveltablespoon(orspoon
themixtureintomoulds,leavinga 5mm
gapfromthetop)ofthebatterinto
eachofthemoulds.Bakefor5-7
minutesandturnoutontoa wirerack.
Washanddrythetraythoroughly.Repeat with the remaining mixture.
4 ORANGE BLOSSOM ICING Sift the
icing sugar into a medium bowl.
Stir in the orange juice and orange
blossom water until smooth.
5 Dip the madeleines, ridge-side up,
into the icing; stand on a wire rack
until set.
Uniced madelines suitable to freeze.
Not suitable to microwave.These madeleines
have a nice buttery
flavour with a burst
of orange to delight.
Entertaining