These passionfruit madeleines are a delightful twist on the classic French treat—light, buttery sponge cakes with a burst of tropical flavour in every bite. Perfect with a cup of tea or as an elegant afternoon snack, they're easy to make and even easier to love.
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Will is not all that happy about my collection of goodies in the kitchen. It has gotten to the stage that I sneak in cake tins and bowls and all manner of utensils and stash them away in the cupboards and draws.
When they do make it out it's 'oh this no, mum gave it to me aaages ago.' It has gotten to the stage where even I think my kitchen could possibly do with a few less things.
I seriously have no idea how I fitted everything in when we lived in a small two bedroom apartment because every cupboard and draw is filled in my pretty-large kitchen now.
One of my latest purchases (it doesn't count because it was my Birthday present to myself) was a Madeleine tin - something I have always wanted.
I wish I'd bought it earlier because Madeleines are seriously easy to make and the cutest morning or afternoon tea treat.
My first experiment was passionfruit Madeleines and they were a big success. Don't they look dainty and elegant?
They went off to mother's group the next day but to be honest I think they were best on the day I made them while they still had a bit of crunch.
They were like a cross between a cake and a biscuit.
I used passionfruit to flavour them because mum had given me a big bag of them a few days before but you can substitute the passionfruit for any fruit juice or pulp.
I think a lemon Madeleine will be in order when the lemons on my tree ripen in a few weeks time. Enjoy!
What about you? What flavour would you make?
Recipe
Passionfruit Madeleines
Ingredients
- 2 free-range egg
- 4 tablespoon caster superfine sugar
- 10 tablespoon self-raising flour
- 2 tablespoon passion fruit juice with seeds about two passionfruit
- 4 tablespoon olive oil
- Icing confectioner's sugar for serving
Instructions
- Pre-heat the oven to 200C (400F) fan-forced.
- In the bowl of an electric mixer, whip the egg and sugar together until thick, pale and creamy.
- Sift in the self-raising flour and mix it in just until combined but do not over mix - I used a spatula to fold it in.
- Fold through the passionfruit and oil.
- Divide the batter between the holes of a Madeleine tin (1 tablespoon per cake) and bake for 10 minutes or until a cake tester inserted in the middle of one comes out clean.
- Transfer cooked Madeleines to a wire rack to cool.
- Dust with icing sugar to serve.
Nutrition
sherry from sherryspickings says
you can never have too many kitchen implements! thank goodness we have downstairs cupboards and a store room and another cupboard all full of kitchen gear. otherwise the kitchen would be bursting! well it is!:)
Claire says
Haha yes I think having extra cupboards means it's bursting :-)
Hotly Spiced says
I have too many things in my kitchen drawers and cupboards as well but I always see so many more things I 'need' to have. I love the look of your madeleines - now that's something I don't have - a madeleine tin! xx
Claire says
Well looks like you have some shopping to do Charlie! x
Maureen | Orgasmic Chef says
Every food blogger says the same thing. I've started clearing out a lot of things but nothing from the kitchen or props area.
Your madeleines look perfect, Claire!
Claire says
I'd rather throw out clothes!
celia says
Ooh, they look very good Claire, I've never tried making madeleines before (but I suspect there's a tin hidden somewhere :)). Tell Will his job is creative storage - it's a challenge.. :)
Claire says
You will have to dig it out! Ok I will.
Chris @ The Café Sucré Farine says
What a fun birthday present you bought yourself Claire. These look wonderful, what a great idea to use passion fruit.
Claire says
I thought so Chris! I may have purchased it at 3am while feeding Ollie too so I think being up at that hour on your Bday means extra pressies!