Rose Madeleines

Lemon Madeleine Roses

It’s been raining all weekend , and with some self-enforced solitude it was time to do some baking , I had bought some silicon moulds . Not that into baking but when the mood hits I always manage to be out of baking paper or cake cases and I have lost many a cake to a sticky bottom ooh er missus . Silicon cases offered the solution plus it just defies all human instinct to put something soft in the oven so I had to have a go .
I bought one of the most complicated , a rose design I figured would be great for jellies as well well Nigella Lawson is always saying jelly is sophisticated… I also facy trying a rose shaped summer pudding .But for now cakes

I have a lemon madeleine recipe that I had been meaning to try out for sometime with a short cooking time 15 minutes it promised delicious taste .

Lemon Madeleine 3 medium eggs
100g caster sugar
1 lemon, grated zest only
100g plain flour,
1 tsp baking powder
100g butter, melted
1 tbsp honey

Beat together the eggs and sugar for about 5 minutes , add the lemon zest . Stir in flour and baking power , then melted butter & honey . Leave in the fridge for 15 minutes . Fill a moulded baking case mine has 6 roses about 2inches in diameter . Tis minxture does two loads so bake at 190deg for 16 minutes , leave to cool for just a few minute pop out and refill

These are gonna be nice drizzled with a little icing sugar , mixed with lemon juice

But the rain gave me an idea I have written before about my dislike for ornamental roses though wild roses make great wild food , in the wet weather a tonne of ornamental roses in the square were rapidly losing their petals so a gathered a few handfuls , and using a tweaker recipe , tossing in petals and rosewater ( would have used some rosehip syrup but its all used up) to the cake batter. The rose cakes came out of the moulds beautifully and they taste delicious .. might be raiding a few more rose patches

Rose Petal Madeleines

Rose Petal Madeleines

3 medium eggs
100g caster sugar
3 tsp of Rose Water
Large Handful of Fresh Rose Petals
100g plain flour,
1 tsp baking powder
100g butter, melted
1 tbsp honey

Beat together the eggs and sugar for about 5 minutes .. Stir in flour and baking power , then melted butter & honey . Leave in the fridge for 15 minutes . Stir in rosewater and petals. Fill a moulded baking case mine has 6 roses about 2inches in diameter . This mixture does two loads so bake at 190deg for 16 minutes , leave to cool for just a few minute pop out and refill

For recipes click on the images

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