Sweet, lemony madelines, dipped in a fragrant elderflower icing.
This was my first attempt at incorporating my elderflower cordial into some baking and I think it has worked really well!
I decided that the saftest combination for elderflower was lemon, so I’ve made some lemony madelines and used elderflower in the icing, so give it a subtle flowery flavour!
These are a perfect summery treat, and I brought mine along to a picnic at rose hill in London at the weekend. The cakes were very much appreciated by my friends and they were the perfect snack for sitting in the sunshine! (Unfortunately I am now VERY sunburned!)
I will be bringing these along to Fiesta Friday this week hosted by Angie, hope everyone has a lovely Friday!
Variations: There are endless possibilities with madelines! A friend of mine made orange madelines and dipped them in dark chocolate, which was delicious. You could also use lavender to flavour the sponge for an alternative floral taste.
Ingredients: Makes 24 Madelines
- 3 eggs
- 130g caster sugar
- 200g plain flour
- 1 lemon
- 4tbsp milk
- 200g butter, melted
The Elderflower icing:
- 300g icing sugar
- 4-5 tbsp elderflower cordial
Preheat the oven to 180C and grease a 12 hole madeline tray
Beat the eggs with the sugar until pale and frothy. Fold in the flour, butter, milk and lemon zest. Leave to chill in the fridge for at least 1 hour.
Spoon the mixture into the prepared tray, until each hole is about 3/4 full.
Bake in the preheated oven for 10-12 minutes, until golden brown and cooked though. Transfer to a wire rack and leave to cool completely before icing.
Sift the icing sugar into a bowl and mix in the elderflower cordial one tbsp at a time, to form a thick paste.
Dip each madeline into the icing, and leave to set on the wire rack.
Serve once the icing has dried and enjoy!