orange olive oil bread (& Liebster award nomination)

Thank you so much to Trudy from Rendezvous New York who nominated me for the Liebster Award! Trudy’s blog is about, as you might guess, her New York lifestyle — this includes eating out, museum exhibits about scary shoes (only some of which are literally so), and, perhaps my favourite, Christmas windows! I’m very happy and excited to be nominated for this award; it’s a wonderful way to support, promote and connect to fellow bloggers.

badge source

1. Why did you choose your blog topic?

Baking and food has always been one of my passions and it’s a good distraction from other things… sometimes perhaps too good a distraction.

2. Give one tip you have learned that has helped you be a better blogger.

Commenting. Blogging 101 definitely emphasizes commenting and I agree that it’s vital to connect with other bloggers. Regardless of whether or not that has improved my blog itself (probably not), I feel much more like I’m somewhat part of a community, and well, a blogger.

3. Where else would you live if you had a choice?

Toronto is one of my favourite cities, so probably there. It’s beautiful and has so many good restaurants and stores. It is massive though–so I hope I would be able to live inner city.

4. How do you spend your time when you aren’t blogging?

Studying. Or, well, at least that’s how I really ought to be spending my time.

5. What is your favorite television show?

Doctor Who is a perennial favourite of mine. I haven’t seen any of the original (before Eccleston) though.

6. What would be your idea of an amazing weekend?

Waking up early, having plenty of time to bake something new and excessive. And then maybe going out for dinner?

7. Do you have any pets? Why or why not?

I have a sourdough starter, if that counts.

8. Introvert or extrovert?

Introvert.

9. What is your favorite movie?

My favourite film would still have to be Spirited Away directed by Hayao Miyazaki. In terms of live action movies, anything directed by Wes Anderson is a contender. Or perhaps Juno or the pop musical God Help the Girl (I adore the soundtrack. Of both in fact.)

10. Summarize your blog in one sentence.

A bit dull and more than a bit food-oriented and hopefully a blog that will continue to improve in the future.

Liebster Award Rules:

  • Each nominee must have under 200 followers
  • Thank and link to the nominating blog
  • Answer their 10 questions and propose 10 new ones for your nominees
  • Nominate 10 blogs and tell them that they’ve been nominated
  • Write a post containing the questions
  • Include these rules in the post

My nominations (in no particular order):

1. Wood Kitchen

As I can’t look at sweet things all day, Lucy from Wood Kitchen always reliably and regularly posts savoury dishes, such as this recent example of stunning creativity, creamy avocado pasta.

2. Lili’s Cakes

I love cakes and Lili always posts such a variety – lately we’ve been seeing a couple of inspirational savoury cakes from her blog. She’s also such a lovely commenter.

3. The Foodie’s Wardrobe

I’d much rather spend time in the kitchen than the wardrobe (a bit stuffy maybe?) and particularly in the kitchen of the Foodie’s Wardrobe–especially with this lovely, lovely reduced fat duck confit.

4. Indian Curry Shack

Anugya of the Indian Curry Shack is always thoughtful enough to provide preparation and cooking time for her recipes, which is a good guide to quicker recipes. Since I love eggs there are two recipes I’ve been paying attention to in particular, egg curry and egg bhurji.

5.  Morning Brew and Tea

This blog is so bright and clean! Keisha of Morning Brew and Tea posts creative baking and some creative savouries (I really really love chestnuts so this one looks so appealing!).

6. feasting in apartment 5b

There’s something about this blog’s photographs that make everything look very appealing! I always love being introduced to something new, and in this case one such thing was the chocolate butter mochi. (I made it as well! I intend to post about it sometime, but I have quite a post backlog to get through first.)

7. Modest Marce’s Kitchen

This is a newer blog, but so far one I’ve really enjoyed following. The photos are all beautifully clear and there’s been an interesting assortment of recipes posted so far, such as the Momofuku crack pie.

8. A German in Seattle

This blog was a very recent discovery. Here are a couple things I’ve been looking at; cabbage strudel and this absolutely lovely grapefruit and pomegranate posset.

And because I can’t always just read about food…

9. My Trysts with Reality

It’s lovely to read some creative writing as well every once and a while. The Realist Rebel recently posted some 50 word stories which were quite fun and a pleasure to read.

10. life as seen by me

This is a lovely blog. Her posts are very honest and sometimes very funny. I particularly enjoyed this recent one which made me smile quite a bit.

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Finally, my questions for you nominees (sorry if some of them are a little bit silly):

  1. Food you like to eat when you’re sick?
  2. A song that cheers you up?
  3. What is your first career aspiration you remember having? (Or any job you wanted when you were younger)
  4. Your favourite movie?
  5. If you could be an Olympic level athlete in any one sport, which one would you choose?
  6. What is your favourite day of the week, and why?
  7. Would you rather transform your blog into a: novel, movie, or comic book? (Each one would be an awful lot of work!) What would it be like?
  8. How do you relax when you are stressed?
  9. Do you have a story behind the name of your blog?
  10. Link to one of the last blog posts you read (apart from this one of course!).

And on to the cake…this is one I barely adapted from Poires au Chocolat, an orange, cardamom and olive oil cake. My only change was to substitute 75 g brown sugar and 75 g granulated sugar for the 200 g of sugar in the original recipe.

 

As with many oil cakes, it does have a bit of an oily feel too it, but still quite light regardless. It is the best I’ve ever made, actually! The crust is thin and crisp, and as the original recipe states, it’s quite sturdy and holds up well. I thought the olive oil flavour would be too strong, but it’s actually really nice; however in the end I may have noticed it more than the cardamom, curiously enough (though I don’t quite remember now).

What I particularly enjoyed was how fully it filled up the loaf pan, producing even and square slices.

I’ll direct you to Poires au Chocolat for the recipe!

 

 

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things other people make: swiss bircher muesli from caroline’s cooking

Alright, well, this may not seem to be the most exciting post. However, for me personally, at least, this classic recipe has led to a rather revelatory experience.

I’ve never found the thought of muesli as that appealing. I was probably stuck on the idea of uncooked oats, and imagining them all hard and dry or tasting like uncooked flour. It wasn’t something I ever even considered trying until I saw this post from Caroline of Caroline’s Cooking, which made muesli look extremely appetizing! Caroline’s blog is fantastically well-rounded, which I really admire (I do tend to stray very heavily on the desserts side), and wonderfully conversational, practical, and healthy. It’s the sort of blog you instinctively trust, even on such tenuous matters such as muesli, and I am very glad I did.

And so now I love muesli, not only for the flavour, but for it’s convenience.

I like having oatmeal in the morning, but it does take a little while to cook. Muesli, on the other hand, is very quick – only grate the apple and add the yogurt.

Swiss Bircher muesli

Borrowed, and only very slightly adapted, from Caroline’s Cooking

1/2 c oats

1/4 c milk

1/4 c water

1 tbsp raisins

1/2 an apple, grated

3 tbsp Greek yoghurt

ground cinnamon

honey

Mix together the oats, milk, water and raisins; cover and refrigerate overnight.

In the morning, mix in the apple, yoghurt, a bit of cinnamon and some honey to sweeten.

 

Previous things other people make: baked “mathri” from the Divine Spice Box

a spring-sort of cake

springcake

I only realized it was spring after seeing the google doodle (who needs a calendar when you have google? It’s become so rare to see the plain, unadulterated google logo).

So yes, spring it is, and, fittingly, the letter for March Alphabakes is “S”! Alphabakes is run by Ros, the More Than Occasional Baker (who is the current host) and Caroline of Caroline Makes.

That being said, while technically it is spring, it hasn’t really gotten around to the spring like weather and greenery that one might hope for here. (Nor does it usually, so it’s true that I don’t normally hope with a great deal of conviction).

This cake is a spring-sort of cake (and even a sponge cake!) as it’s for wishful thinking of spring. It has some spring-y flavours but all of them are preserved from other times of the year.

And no, I didn’t cheat, as the true ‘S’ ingredient is spelt flour. I’ve seen some lovely whole grain baked goods around as inspiration, including this recent stunning example from the multitude at With the Grains.

The cake is flavoured with orange, chamomile and dried lavender from last summer; some rhubarb, frozen and also from last summer, stewed with orange and dried rose, and a chamomile creme anglaise.

While the sponge cake had a pleasant, cotton-y texture, it was otherwise a bit of a disaster. My sponge cakes usually turn out quite stout (as I beat every last bit of air out when folding), but this time the batter remained quite light, rose to a billowy height in the oven, and then collapsed. I’m thinking a couple things: perhaps I needed to bake it more, use more flour (I liberally played around with the proportions this time), or try cooling it slowly in the oven.

I enjoyed the flavour of the spelt flour. And while initially I was too distracted by the spelt to notice, the rest of the flavours, orange, lavender, and chamomile, did come through as one floral sort of note.

I also can’t wait until the rhubarb has grown–texturally, the stewed rhubarb would be so much more pleasant with fresh rhubarb instead. Then it could be cooked until just tender and still a bit toothsome. However I did quite like the rose flavour with the rhubarb; that was a surprising discovery that I may revisit later.

The creme anglaise was my favourite component. I don’t actually like chamomile tea as much as I wish I did; I find the thin, grassy taste a bit off-putting. The richness of the creme anglaise softens some of the grassy taste and, at least I found, makes it very pleasant!

Altogether, it was an appropriate way to start spring (if only due to the fact that I didn’t have any fresh ingredients to use). Both the creme anglaise and rhubarb are very sauce-y, so they work well with such an absorbent cake. I think it would be even better paired with a less flat (yes, yes, yes!) and drier sort of sponge cake, such as the old-fashioned sponge cake from Poires au Chocolat (which remains one of my favourites).

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A spring-sort of cake

A bit in retrospect, it seems I borrowed inspiration from the rhubarb soup with chamomile cream from Bar Tartine by Nick Balla and Cortney Burns.

Spelt sponge cake with orange, lavender and chamomile

The proportions are adapted from a sponge cake my sister made once; I have it noted down, but without any indication of the original source, unfortunately! The methodology was adapted from “the foolproof sponge cake” in The Baking Bible by Rose Levy Beranbaum where, if I recall correctly, the flour is beat into the egg yolks and then the egg white is folded in. I think the methodology is quite nice, it just didn’t seem to work out for me this time.

3 eggs, separated

90 g sugar, divided

zest of half an orange

around 0.25 g or ¼ teabag of chamomile tea

½ tsp dried lavender flowers, crumbled

70 g spelt flour

2 tbsp milk

Line an 18 cm (7”) round cake pan with parchment paper. Preheat the oven to 375F.

Beat the egg whites until frothy, slowly add the sugar and continue to beat until you reach stiff peaks. Set aside.

Beat the egg yolks with 60 g of the sugar until thick and ribbony. Beat in the orange zest, tea and lavender. Beat in 1/3 of the flour at a time, alternating with the milk.

Fold in one scoop of the egg whites to lighten, follow by the remaining egg whites.

Scrape into the prepared pan and bake until well browned and an inserted skewer is removed clean.

Remove to a wire rack to cool.

 

Stewed rhubarb with orange and rose

If you have fresh rhubarb, cook until just tender (and call it poached rhubarb). Since I was using frozen rhubarb from last summer I cooked it until heated through—it’ll be a bit mushy regardless.

75 g rhubarb

juice of ½ an orange

a few dried roses

a few spoons of sugar

Slice the rhubarb thinly. Heat the orange juice, sugar, and dried rose in a pan until sugar is dissolved and mixture is steaming. Add the rhubarb and enough water to partially cover. Bring to a simmer, then turn down heat and remove once cooked.

 

Chamomile crème anglaise

The proportions were a bit arbitrary, but I figured I could keep on cooking it until it reached the consistency I wanted. I ended up cooking it over very, very gentle heat for around 8 minutes.

½ c milk

around 0.25 g or a ¼ tea bag of chamomile tea

2-3 tbsp heavy cream

1 egg yolk

spoonful of sugar

Heat milk in a small saucepan until steaming. Sprinkle in the chamomile tea and set aside to steep for around 10 minutes.

Strain the milk and return to the saucepan. Whisk in 2-3 tbsp of cream. Heat until steaming.

Whisk the egg yolk and sugar until combined. Slowly pour the hot milk mixture in while whisking to temper the eggs. Return to the saucepan and cook over gentle heat, stirring constantly, until the crème anglaise is at desired thickness and at least coats the back of a spoon.

springcake2

Assembly

Serve all three components together. The crème anglaise is nicest when warm. I think it looks best when the plate is flooded with creme anglaise and then some of the stewed rhubarb is placed on top. Garnish with some additional dried lavender.

Huzzah! (Badge source)

 

things other people make: baked mathri from the divine spice box

You can tell how creative I am from the series title.

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I’d agree with you, it does need some work. Perhaps things other people made or things from other people or…

Alright, I’m struggling. Though at the same time I think such a bland title definitely suits me and my blog, so in the end I’m not that unsatisfied!

things other people make is part of my endeavour to involve myself a bit more with the blogging community…or in other words, start making some of the recipes from the posts I’ve liked (there must be hundreds by now!).

It was inspired in part by some of the Blogging 101 assignments (which I have fallen behind on, horrendously), one of which was to make a post in response to a comment I posted on another blog. Most of the comments I post are on food blogs, so really, I think making more food is the most appropriate choice. Another assignment was to create a feature — and so this is it: the things other people make. I don’t actually think it will be that regular, but by giving this series its own title, I at least create the illusion that it may be something posted consistently and regularly.  

So yes, in the end just about everything on tentimestea is adapted in some degree from other people. This series however is for the other food bloggers that I follow and whose recipes I’m borrowing straight from their blog.

My first feature is the mathri inspired crackers from Prachi at the Divine Spice Box. Her blog is absolutely lovely and has so many exciting recipes on it! I’ve adapted this recipe from both her fried masala mathri and baked cheddar and pepper crackers.

The reason I chose it: I was so excited when I saw these because while I love the smell and taste of fenugreek, but I also have absolutely no idea how to use it. I couldn’t wait after finding something! (Speaking of which, if you have any fenugreek recipes, do direct them my way!)

Result: These were lovely! They had a wonderful flake, and as promised, a great crunch. I changed around the flavouring a bit to suit what I had in our cupboard, but next time I definitely want to try the original flavourings.

Baked mathri

Adapted from the Divine Spice Box

A generous ¾ c all purpose flour

½ c spelt flour

½ tsp ground tumeric

½ tsp brown mustard seeds, crushed

1 scant teaspoon ajwain, roughly ground

1-2 tablespoons dried fenugreek leaves

1 tsp salt

50 g oil

around ½ c cold water

Mix together the flours, tumeric, mustard seeds, ajwain, fenugreek and salt. Pour in the oil and combine until you have a crumbly sort of dough.

Knead in the cold water to reach a very stiff but cohesive dough.

Cover and let rest for 15 minutes; begin preheating the oven to 350F.

Roll out 5 mm thick and cut out into desired shapes.

Place on a lined baking sheet.

Bake for 15-20 minutes, flipping over part way through.

Let cool on a wire rack.

lemon lavender cake

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If there is one cake that I will never get tired of, it is a lemon cake. Acidity and sweetness make lemon cakes always bright and not too cloying or heavy. For that reason I thought I might bring it to Fiesta Friday (which now has it’s own home!) hosted by Angie, and cohosted by Tracy of Scratch It Cook and Nancy of Feasting with Friends!

So yes, please meet my favourite cake. Not the most creative or even, I must admit, the most well-tested and delicious, but a cake that is easy to pull together and not particularly offensive. (I would say a “crowd-pleaser” remember, this is pretentious writing so none of that here.)

I’ve had this particular lemon cake recipe for a while, and it’s been tweaked a bit along the way.  I’ve also included lavender in this version, but that can easily be eliminated.

The cake base itself is quite standard and consequently, very versatile. I’ve made a nice orange black tea cake, and you may see a grapefruit cake next.

Recipe notes:

This cake has a lovely consistent rise. I love how it cracks so beautifully on the top.

The sugar can really build up in this cake, so I’ve reduced it here and there. Glaze #1 (soaking “syrup”) now is only lemon juice and no sugar. I quite like it this way; it’s a bit tart and it is only achingly sweet where you have glaze #2 (icing sugar glaze). On it’s own it may not be sweet enough (well, for my tastes anyways), so if you’re disregarding glaze #2, I suggest you increase the sugar in the cake to 3/4 or 1 cup.

Speaking of glaze #2…as I’ve waxed on about previously, the icing sugar glaze is a matter very important to me. I prefer to make a glaze that doesn’t appear opaque and white, but a bit translucent and thin enough to easily spread. It sets as a thin, crisp layer that surrounds the whole cake. I also make an excessive amount of glaze. Depending on your preferences, I’m quite certain half the amount would suffice. (And finally, if you have some lavender water on hand, it does decrease the acidity of the glaze, but it does wonders for the aroma.)

SAM_9032 Lemon lavender poundcake

Cake base adapted from Chatelaine, October 2008, though I’m not quite sure how we got a hold of the recipe. Double glaze inspiration taken from smitten kitchen. In total you’ll end up using the zest of two lemons, and the juice of 1 lemon.

1 3/4 c all-purpose flour

1 tsp baking powder

generous pinch salt

1 tsp dried lavender flowers

1/2 c butter

2/3 c sugar

2 eggs

zest of 2 lemons

2/3 c milk

Preheat oven to 350. Lightly butter a loaf pan and line with a parchment sling.

Whisk together the flour, baking powder and salt. Crumble the dried lavender with your fingers and whisk in as well.

In a separate bowl, cream the butter and sugar until light and fluffy (assuming you can sufficiently motivate yourself).Beat in the eggs, one at a time, and the lemon zest.

Mixing with a wooden spoon, add 1/3 of the flour mixture at a time, alternating with the milk.

Mix until fully combined, beating batter only until it is just smooth. Scrape into the loaf pan and bake for 40-60 minutes, or until an inserted skewer is removed with only a few moist crumbs clinging.

Glaze #1

1/4 c lemon juice, or around half a lemon

While still hot and in the pan squeeze the juice of half a lemon over top.

Once the juice is absorbed, run a knife along the sides of the pan not covered by the parchment sling, and lift out the cake. Let cool completely.

Glaze #2

1 cup icing sugar

sufficient lemon juice to reach the desired consistency (say, 3-5 tbsp)

1 small capful lavender water (if you have it on hand)

Whisk together the icing sugar, lemon juice, and lavender water. I aim for quite a runny glaze that will dry a little bit translucent, but not so thin that it soaks into the cake–it should dry as a thin layer.

Ensure the cake has cooled. Place it on a wire rack on top of a rimmed baking sheet.

Pour the glaze, in increments, over the top of the cake. Use an offset spatula to spread the glaze that has dripped down the sides of the cake. Aim to cover the cake completely , including all the sides and corners. Quite a bit of the glaze will drip onto the baking sheet (above makes a generous amount), but try to catch what you can and spread it on all the cake’s surfaces.

Sprinkle with dried lavender flowers or long curls lemon zest.

Let glaze set completely.

red fife, cherry and ginger muffins

Happy Fiesta Friday! (Thank you again Angie from the Novice Gardener for hosting such a fun celebration! And the hardworking cohosts, Jhuls, thenotsocreativecook (who is on the contrary, very creative!) and Mila, of milkandbun (gosh, what a lovely blog name!)) Although I may be a bit late in joining the festivities… this past week felt a bit crazy and rushed and I realized that sometimes I just have to work a bit harder. I also realized I can’t always use being busy as an excuse – there should be time enough for everything if I’m adequately efficient.

I still have a bit of that “just get past this” mentality left over. I only look at what is directly ahead of me–that one project or test or essay. Part of this is because I leave too many things to the last minute, and part of this is because I only see what I’m doing as something I have to do, not something I’m privileged to do.I need to change this (and while I’m well aware of this shortcoming, changing the way you think is still difficult!)… After all, as soon as you get past one thing, something else is going to come up. That’s how things will always be and just subsisting by performing the minimum isn’t going to continue to work for me.

But anyways, that is definitely enough of me complaining about me complaining, so a quick recipe today–I meant to bring a bag of muffins with me on one of my evening exam days, but I forgot. So I ate most of them at home. Ah, what a pity.

Recipe notes:

Again, I think it’s just my oven, but I didn’t get the colour I wanted to on these–the sides were very pale. Otherwise, I was originally intending to use some of the frozen rhubarb leftover from the summer, but it looked in a bit tough shape so I ended up using some frozen cherries instead. And then some ginger. And some of the red fife flour we found recently.

Red fife cherry and ginger muffins

Adapted from River Cafe‘s rhubarb muffins. Makes 12 muffins.

1 c red fife flour

1 c all purpose flour

½ c rolled oats, plus additional to top

½ c packed brown sugar

generous pinch salt

¾ tsp baking soda

¼ tsp cinnamon

1 c 2.5% yoghurt

1/3 c milk

2 large eggs

small knob of ginger

1 ½ c frozen cherries

3 ounces butter, melted

granulated sugar

Preheat oven to 375F

Combine the flours, oats, brown sugar, salt, baking soda, and cinnamon in a bowl.

Separately, whisk together the yogurt, milk, and eggs. Grate the ginger into this mixture.

Toss the frozen cherries (not defrosted) in the dry ingredients. Mix in the wet ingredients until just combined. Pour the melted butter overtop and gently incorporate.

Distribute the batter amongst 12 paper-lined muffin wells. Sprinkle with a few rolled oats and some granulated sugar.

Bake for 20-30 minutes or until the tops have browned and an inserted skewer is removed clean.

Immediately take out of pans and leave on the a rack to cool.

grapefruit rose madeleines (& dear reader)

Maybe I’m putting too much in one place. This post should cover blogging 101 assignments 3&4, as well as a recipe to submit to Fiesta Friday chez Novice Gardener!

Dear Ideal Reader, or so states assignment #4.

Yes, I blog for myself. But I also like the idea of blogging with someone else in mind.

However, when I heard the term ideal reader, nobody in particular came up, not even any defining characteristics. I realize this is because, quite simply, my ideal reader is probably you.

What I really want is for you to be interested (even only mildly) in what it is that I’ve baked, or even in what I’m writing (as unlikely as that may be).

It doesn’t matter whether or not baking is something you do at all just so long as perhaps I make you somewhat hungry or moderately inspired to bake something yourself. Or buy something. Or something like that. (Or nothing really at all; I do have low standards).

(Besides, if you’re reading this I think you’re quite a nice person already, so I’m rather fond of you!)

Assignment #3 was to follow five other bloggers. Here are some people that I’ve recently begun following, who I’m particularly excited about (though there are so many more!)

  1. From-the-ground-up blog: Boonie Adjacent – The tagline is “turning home into a homestead, one day at a time.” Well written posts on a number of interesting projects, including small scale agriculture and fermentation (!) such as miso.
  2. Science-y blog: Picture It – Somehow affiliated with the chemistry department at the University of Bristol, there’s quite a bit on food chemistry–really interesting and fun to read!
  3. Baking blog(s) (How could I choose just 1??):
    1. Beslington of Baker St – A bit of a newer blog, I’m excited to see what other “classic” baked goods he turns out, such as his Victoria sponge…
    2. Morning Brew and Tea – So many delicious things that I’d like to try to make! A lovely baking blog with nice photos and interesting recipes.
    3. foodlikecake – I love cake. So, enough said. But this blog is also simple and sweet and straightforwards.
  4. Photo blog: Chemistry – While there are only a couple posts at the moment, this looks to be very clearly and conscientiously designed, and the photos, beautiful.
  5. Culture blog: Hallyu Stranger – Again, only a couple posts so far, however this blog on her exploration of Korean culture has so far shown itself to be very thoughtful, not at all culturally insensitive, and, I think, a good read.

And now, onto the recipe…

I’ve still yet to make successful madeleines.

Or at least I think so…I’ve never had a madeleine made by anyone other than myself (there may be a deficit of good and affordable bakeries where I live), and from what I’ve heard, madeleines are terribly divine.

These are not quite.

They are not bad, but they are not spectacular in the way I hoped they would be.

Recipe notes

I think the flavour inspiration came from a soap–at least that’s what it sounds like to me, but all I ended up with was the bitterness of the grapefruit instead of its floral notes. Perhaps rubbing the zest in sugar would have helped a bit?

It’s likely just our oven, but I found a higher temperature was better as I prefer more browning.

Lastly, these madeleines did not take on the distinctive shape with the hump in the middle and sharp edges. Instead they rose in a sort of sloppy, non-committal manner, giving them the atmosphere of a cake forced into a madeleine’s clothes. Part of the blame could possibly be attributed to the leavener in the original recipe. Keller/Rouxel add some baking powder, 1/2 tsp, which I, perhaps not very wisely, had decided to eliminate.

A final note: the recipe was intended for 12 madeleines. I made 16 slightly smaller ones due to the pan I have.

Grapefruit rose madeleines

Adapted slightly from Thomas Keller and Sebastien Rouxel’s Bouchon Bakery. Expect to see more of them in the future, including their infuriatingly precise quantities. My condolences if you don’t have a scale.  Potentially makes 12-16 madeleines. 

80 g whole eggs (which is approximately 1 and then some)

55 g or 1/4 c + 1 1/4 tsp sugar

1/4 tsp salt

1 small capful rosewater

zest of 1/2 grapefruit

66 g butter

9 g honey

68 g or 1/4 c + 3 1/2 tbsp all purpose flour

Whisk the eggs, salt and sugar together in a glass bowl over a pot of simmering water. Continue to whisk until eggs are warmed and sugar has dissolved. Remove from the heat continue beating away until pale, thickened, and the volume has doubled. Beat in the rosewater and grapefruit zest.

While this is happening, gently heat the butter and honey together in a pan until melted. Set aside to cool until only just warm.

Sift half the flour overtop of the eggs and gently fold in. Repeat with the remaining half. Slowly pour the melted butter overtop and fold until combined. Cover and refrigerate overnight.

The next day

Preheat the oven to 375F. Butter and lightly flour a madeleine pan OR brush the pan with melted butter and chill to allow the butter to set.

Using two spoons, scoop a generous tablespoon of batter into each mold.

madeleine

Bake for 7-8 minutes until the tops are lightly golden and spring back when touched.

Immediately unmold by turning pan upside down over a wire rack, and rapping the bottom of the pan.

Turn the madeleines over if needed so that the “shell pattern” side faces down, and align the grooves with the wire rack – I started doing this after finding that the wire rack left “grill marks” in the top of the madeleines.

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