Tender, little, hold-in-your-hand cakes that will wow you with their strong citrus and slight heat. These little darlings require the batter to refrigerate overnight and are best served warm from the oven so plan accordingly.
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Chile-Infused Honey Madeleines
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One of the reasons I chose these cookies is because September is National Honey Month. I have already shared a honey entree with this Hot Honey Glazed Salmon and a couple of days ago I shared a recipe for a Hot Honey Caramel Sauce, so this recipe is in keeping with the Hot Honey theme.
I also loved that it is a small-batch recipe. I always need help with self-control. Finally, I got to use my madeleine pan. I bought 2 pans in 2021 and used them to make Chocolate Madeleines and then I used them again in 2022 to make Coconut Madeleines. I guess this can be my annual Madeleine post LOL.
Aleksandra's recipe called for the batter to be refrigerated overnight. The other madeleine recipes that I have made did not call for this step. I followed the directions, however, I don't know if it made any difference. I am anxious to see if any of the others omitted this step.
The only adaptations I made to this recipe were to use purchased Chile-Infused Honey rather than making my own, and I chose to use orange juice instead of the tequila option. There was not much heat to these little darlings but there was a beautiful burst of citrus that made my heart sing.
Yield: 12 cakes
Hot Honey Madeleines
Tender, little, hold-in-your-hand cakes that will wow you with their strong citrus and slight heat. These little darlings require the batter to refrigerate overnight and are best served warm from the oven so plan accordingly.
Prep time: 10 MinCook time: 13 MinInactive time: 6 HourTotal time: 6 H & 23 M
Ingredients
- 6 T. butter, melted and cooled
- 3/4 c. flour
- 1/2 t. baking powder
- pinch of sea salt
- zest + 2 t. juice of one orange
- 1/2 c. sugar
- 2 eggs, room temperature
- 2 T. Hot (Chile Infused) Honey
Instructions
- Whisk together the flour, baking soda, and salt. Set aside.
- Place the sugar and zest into the large bowl of a stand mixer. Use your fingers to rub the zest into the sugar, releasing the oils. Place onto the stand mixer and using the paddle attachment, add the eggs, beating until light, frothy, and pale.
- Reduce the mixer speed and stir in the honey and orange juice for one minute.
- Gently fold in the dry ingredients by hand with a rubber spatula and then stir in the melted butter until combined.
- Cover and refrigerate for at least 6 hours or overnight. When ready to bake divide between a 12-portion madeleine pan that has been treated with baking spray.
- Bake in an oven that has been preheated to 400*, adjusting the heat to 375* immediately upon placing the pan into the oven.
- Bake for 11-13 minutes until golden brown and serve warm from the oven.
Notes
Adapted from Gateau
Nutrition Facts
Calories
137.16Fat (grams)
6.59 gSat. Fat (grams)
3.89 gCarbs (grams)
18.28 gFiber (grams)
0.24 gNet carbs
18.05 gSugar (grams)
12.08 gProtein (grams)
1.87 gSodium (milligrams)
80.09 mgCholesterol (grams)
42.55 mgProperty of A Day in the Life on the Farm
They are darling:) And I agree-- the orange zest makes these something extra special.
ReplyDeleteI loved that punch of citrus.
DeleteThey look delicious! I know what you mean about wanting to use your pans. It helps in justifying buying it, lol. I have way too many specialty pans.
ReplyDeleteI had to move some of my bakeware out to the garage when we remodeled the kitchen LOL.
DeleteThey look terrific. These are going on my list!
ReplyDeleteYou'll be happy you made them Susan.
Delete