Passion fruit madeleines
It’s become something of a tradition at Glut HQ to celebrate Valentine’s Day with edible treats inspired by our products, and we’re feeling rather proud of this year’s offering.
These luxuriously light bite-sized madeleines were thriftily created in the office kitchen with a handful of fruit and a little leftover polenta we found in the back of a cupboard.
Having tasted a few batches, we can safely say that their sunny demeanour and delightfully fruity flavours are guaranteed to work their magic on any recalcitrant valentines. Makes 24.
Ingredients
- Juice and pulp of 4 passion fruits
- 100g soft butter
- 90g caster sugar
- 2 eggs, beaten
- 60g polenta
- 60g plain flour
- 1 tsp baking powder
- Finely grated zest of an orange
- 2 tbsp warm milk
- 80-100g icing sugar
Recipe
- Heat the oven to 200/180 fan and generously butter a 12-hole madeleine tin.
- Strain the passion fruit pulp through a fine sieve and set the juice aside to use in the icing. Reserve the seeds for decoration if desired.
- Beat the butter and sugar together until pale and fluffy, then gradually add the beaten egg, beating well between each addition.
- Stir in the flour, polenta, and baking powder, then mix in the orange zest. Finally, fold the warm milk into the batter, trying to keep as much volume as you can.
- Dollop a tablespoon of batter into each hole in the greased baking tin, and bake for 10 minutes until the madeleines are golden and bouncy.
- Allow to cool briefly before easing the madeleines from the tin onto a cooling rack. Repeat with the remaining mixture.
- To make the icing, combine the passion fruit juice with icing sugar into a smooth, dropping consistency. To ice the cooled cakes, either drizzle icing over each one, or dip the tip of the madeleines into the icing bowl before placing on the cooling rack to set. Decorate with the reserved seeds if desired.
- Madeleines aren’t keen on hanging around, so we recommend feeding them to your valentine as soon as possible. Good luck!
