Orange blossom madeleines with organic orange blossom

Ingredients

• 125 g bloem
• 100 g fijne kristalsuiker
• 2 eieren
• 90 g ongezouten boter, gesmolten en licht afgekoeldelt
• 1 el sinaasappelbloesem
• 1 sinaasappel geraspte schil
• 1/2 tl bakpoeder
• 1 snuifje zeezout
• 10 g poedersuiker

Cook Time

1. 1
   Making the batter: Whip 2 large eggs and 100 g fine caster sugar in a large bowl until light and pale, with a slight foam. Add 1 grated zest of an organic orange and 1 tbsp dried organic orange blossom (Citrus aurantium), finely ground or whole and mix briefly. Sift 125 g flour, 0.5 tsp baking powder and 1 pinch of salt over the top and gently fold through the batter to preserve the lightness.
2. 2
   Adding butter and resting: Add 90 g unsalted butter, melted and slightly cooled in a thin stream while continuing to fold. Cover the batter and refrigerate for at least 1 hour: the rest allows the batter to develop its texture and gives the madeleines their characteristic hump during baking.
3. 3
   Preheating oven and greasing moulds: Preheat the oven to 210 °C (fan 190 °C). Grease a madeleine mould with butter and dust lightly with flour, or use a silicone mould. Place the mould in the freezer for 10 minutes before baking: the temperature difference helps form the hump.
4. 4
   Filling moulds and baking: Spoon the cold batter into the moulds until about three-quarters full. Bake for 11 to 13 minutes until the edges are golden yellow and the hump has risen. Do not bake too long: the inside should remain light and slightly moist.
5. 5
   Cooling and serving: Remove the madeleines from the mould immediately and cool briefly on a wire rack. Dust with 10 grams icing sugar if desired (optional). Serve warm with a cup of orange blossom tea. Madeleines are best on the day of baking; store leftovers in an airtight container.
6. 6
   Variation: replace the orange blossom with rose buds (Rosa damascena) for another floral variant.
7. 7
   Grind the dried blossoms finely in a mortar for evenly distributed aroma in the batter, or leave them whole for visible blossom pieces in the madeleine.