After the bergamot financiers satiated some of my francophile cravings, my daydreams once again got me on a plane to Paris where in my mind I would wander around drinking coffee, elegantly eating croissants (who am I kidding, no one can eat a croissant elegantly. Even in my daydream it was a golden flaky mess allover my coat) and looking through the windows at the dainty cakes in the patisseries.
But to be honest, I tend to love the deceptively simpler cakes such as the financier, the eclair and the macaron, the cannelé (which is not simple at all. Hellish thing to make. I have royally screwed up at least 3 batches by now.) and of course the Madeleine. Madeleines are the size of a cookie, but with the deeply satisfying flavour and texture of a light poundcake. They are quite simply divine.
Madeleines are typically scented with lemon, and however much I love the combination of butter and lemon, the Madeleine can be flavoured with pretty much anything you want.
I had a few juicy blood oranges and a pomegranate lying around, so I wanted to combine those in the batter. Both blood orange and pomegranate pair surprisingly well with coffee, so I decided to make a glaze with this coldbrewed coffee. The coffee glaze doesn't have to be made with this particular coffee, and you don't have to make a coldbrew just for the glaze. I personally like that the coldbrew method brings out more floral, fruity notes in the coffee, but with the amount of sugar in the glaze I think you'll be more than fine using regular hot coffee. Or you can skip the glaze all together and just savour the little cakes as they are.
Blood orange and pomegranate madeleines with coffee glaze
4 eggs at room temperature
100ml blood orange juice and 30ml pomegranate juice reduced to about 45ml
Zest of one blood orange
235g all-purpose flour
1 tsp. baking powder
170g melted butter, cooled to room temperature
About 2 Tbsp. of softened butter and flour for the tin
130g confectioners sugar
3 Tbsp. coffee (coldbrew or regular)
Beat eggs, blood orange syrup and sugar until pale and fluffy in a stand mixer. Sift together the flour and baking powder and gently fold the flour and blood orange zest into the egg mixture. Pour the melted butter into the batter and gently fold it in. Transfer the batter to a piping bag and refrigerate for at least three hours.
Using a pastry brush, brush the softened butter into the mold making sure to get into all the ridges of the madeleine tin. Sift the flour all over the buttered tin, turn upside down and tap out excess flour. Refrigerate for at least three hours.
Pipe the batter into the mold filling each cavity about ¾. Bake at 220C for about 8 minutes, or until the cake feels just set and spring back when nudged.
Make the glaze by whisking together coffee and confectiners sugar while the cakes are baking and set aside.
Remove from the oven and turn the madeleines out onto a wire rack. As soon as they are cool enough to handle, but still warm, dip the madeleines in the glaze, tap of excess glaze and leave to cool with the scalloped side up until the glaze is set.
Glazed they are best the day they are made, but unglazed madeleines can be frozen.