Lately, I’ve been to Saturne restaurant and discovered the fantastic honey madeleine cake served with coffee. I couldn’t resist trying to make them at home. For this first attempt, I adapted a homemade honey and chocolate recipe found in one of my cooking books. I added up honey and replaced chocolate by lemon. Those small cakes are soft and delicate but not exactly like Saturne’s ones. This promises a second attempt soon.
Honey madeleine cake
Ingredients (18 small cakes):
140g/5oz all-purpose flour
3 tablespoons of honey
1/2 lemon zest
1 coffee spoon of baking powder
Pure vanilla extract
Preheat the oven at 200°C/390°F.
Beat the eggs with sugar, honey, lemon zest and one or two drops of pure vanilla extract.
In a pan, heat the butter. When it starts to make bubbles wait for one more minute until it get golden and remove from heat. Add to the preparation.
In a separate bowl, mix the flour and baking powder. Sieve on the preparation. Mix it well until soft.
Pour the preparation into the madeleine molds.
Cook for 10-15 minutes.
Classic Madeleines cake recipe (Madeleine de Commercy)