Pistachio & orange madeleines
- Preparation and cooking time
- Cook: -
- Makes about 16
These beautiful shell-shaped light sponge cakes are ideal with a cup of tea, or serve with creamy desserts
- STEP 1
Heat oven to 190C/170C fan/gas 5. Liberally grease 16 madeleine moulds (or you could use tartlet tins), then sift over a light dusting of flour.
- STEP 2
Tip the pistachios into a mini chopper or food processor and grind until fairly fine but with a bit of texture. Chop the orange peel finely (not necessary if you are using ready-cut).
- STEP 3
Mix the flour, pistachios, orange peel and sugar in a large bowl. Put the melted butter, egg yolk and orange blossom water in a separate bowl and mix together with a fork.
- STEP 4
Whisk the 2 egg whites in a clean bowl until they form soft peaks. Fold the butter mixture into the dry ingredients, then fold in the egg whites using the whisk blades.
- STEP 5
Carefully spoon the mixture into the prepared moulds and bake for 12-15 mins until golden and firm to the touch. Cool for a few mins in the tin, then turn out onto a wire rack and leave to cool completely. Dust with icing sugar to serve. Best eaten on the day.