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Cranberry & orange madeleines

Cranberry and orange madeleines served on a plate

Cranberry & orange madeleines

Name: Cranberry & orange madeleines
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes about 20
Ingredients: 3 large eggs; 120g caster sugar plus an extra 1 tbsp; 1 tbsp light muscovado sugar; ½ tsp vanilla bean paste; 150g unsalted butter melted, plus extra for the tin; 150g plain flour plus extra for dusting; 1 tsp baking powder; 1 tsp ground ginger; 1 orange zested and juiced (you’ll need 4 tsp juice); 50g fresh or frozen cranberries (defrosted if frozen); crème fraîche to serve (optional)

Rosie Birkett

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Makes about 20

More effort

Prep: 20 mins

Cook: 20 mins

plus 3 hrs chilling

A star rating of 2 out of 5.1 ratingRate

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Get into the Christmas spirit with these lovely cranberry and orange madeleines. They're delicious served warm straight from the oven with crème fraîche

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Ingredients

Nutrition

Units:

MetricUS

3 large eggs
120g caster sugar

plus an extra 1 tbsp
1 tbsp light muscovado sugar
½ tsp vanilla bean paste
150g unsalted butter

melted, plus extra for the tin
150g plain flour

plus extra for dusting
1 tsp baking powder
1 tsp ground ginger
1 orange

zested and juiced (you’ll need 4 tsp juice)
50g fresh or frozen cranberries

(defrosted if frozen)
crème fraîche

to serve (optional)

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Nutrition: Per serving

kcal141
fat8g
saturates5g
carbs15g
sugars8g
fibre1g
protein2g
salt0.2g

Method

step 1

Put the eggs in a large bowl and whisk for 2-3 mins until light and fluffy. Alternatively, do this in a stand mixer fitted with the whisk attachment. Add both sugars and continue to whisk until thick and frothy, about 4-5 mins. Combine the vanilla and butter in a small bowl, then slowly whisk into the eggs.
step 2

Sift the flour, baking powder, ginger and pinch of salt into a bowl, then fold into the egg mixture until smooth. Fold in 3 tsp of the orange juice and all the zest. Cover and chill for at least 3 hrs, or overnight.
step 3

Tip the cranberries into a small pan set over a low heat with the remaining 1 tsp orange juice and extra caster sugar. Cook for 5 mins, or until the berries have softened but still hold their shape. Heat the oven to 200C/180C fan/gas 6.
step 4

Butter and flour a madeleine tin. Spoon 1 tbsp of the chilled batter into each of the indents, then push a couple of the cranberries into each madeleine (you’ll likely have enough batter to bake a couple of batches). Bake for 8-10 mins, until the edges are golden and crisp and there’s a raised hump in the middle of each. Remove from the oven and sharply tap the tin on the work surface to loosen the madeleines. Cover to keep warm while you continue baking the rest of the batter. Serve warm with crème fraîche, if you like.

Recipe from Good Food magazine, Christmas 2020

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