Madeleines  with kafe hawaij and orange zest

Yields: approx 18 units

Madeleines are a traditional delicate, spongey butter cake made in a distinct shell shape pan with origins in France.

The non traditional addition of both the Kafe Hawaij and orange zest works wonder here and when these come out of the oven its tempting not devour them all in one seating. they are soft, light and floral from the spices & orange.

I used a silicone Madeleine mold, but don’t feel obliged. They will work just as nice in mini muffin pan.

Ingredients:

3 tablespoons milk

2 oranges, zested

2 tablespoons honey

Pinch of salt

 ½ cup of sugar

1 large egg plus one egg yolk

1 cup AP flour

 2 teaspoons Kafe Hawaij or Ras El Hanout

½ teaspoon baking powder

125 grams melted unsalted butter (½ cup or one stick and 2 teaspoons) melt butter and set aside to cool.
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Preheat oven to 320 F.

Using a whisk attachment on your stand mixer beat eggs, mill, sugar, honey, orange zest and salt. Add flour, baking powder, kafe hawaij  and gently incorporate to the egg mixture.
Stir in ½ cup melted butter til incorporated. Do not over stir.

Spoon one tablespoon of the mixture into the center of each mold. No need to brush the pan if using a silicone Madeleine pan. if using a regular pan, do make sure you butter and lightly flour your pan.

Bake for 10-20 minutes, really does depends on your oven- you are looking for golden brown edges and for a top that springs back when pressed lightly.

Invert the pan on a cooling rack. Let cool for few minutes but enjoy these little cakes while still warm with a cup of tea or coffee!

Dust with confectioners sugar before serving.