Manuka Honey Madeleines

by Analiese Gregory, featured in How Wild Things Are

Published by Hardie Grant

Introduction

I’ve been experimenting with taking processed sugar out of some of my recipes and replacing it with more natural alternatives, such as honey and malt syrups. This is one of the recipes that adapted exceptionally well to honey, and I love the flavour the madeleines get from intense ones such as manuka and leatherwood. For me, these cakes are best served straight from the oven. They don’t benefit from being kept for too long!

As featured in

How Wild Things Are

Image of Analiese Gregory's Manuka Honey Madeleines — Photo by Adam Gibson

Ingredients

Makes: 24

Metric Cups

170 grams butter (plus more brushing the metal mould)
3 eggs
185 grams manuka honey or leatherwood, or other honey as preferred
160 grams plain flour
¼ teaspoon salt
¼ teaspoon baking powder
sour cream (to serve)

Apricot Jam

250 grams fresh apricots
2½ tablespoons water
50 grams honey

6 ounces butter (plus more brushing the metal mould)
3 eggs
6½ ounces manuka honey or leatherwood, or other honey as preferred
5½ ounces all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
sour cream (to serve)

Apricot Jam

9 ounces fresh apricots
2½ tablespoons water
1¾ ounces honey

Method

Manuka Honey Madeleines is a guest recipe by Analiese Gregory so we are not able to answer questions regarding this recipe

Preheat the oven to 180°C (350°F). Melt the butter and let cool to room temperature.
In a stand mixer, whisk the eggs and honey until light and fluffy, approximately 10 minutes. In a separate bowl, sift the dry ingredients, then add them to the egg mix and fold by hand. Once the dry ingredients are incorporated, gently fold in the cooled melted butter. Chill in the fridge for approximately 30 minutes.
To make the jam, take the seeds out of the apricots, then roughly dice them. Combine with the water and honey in a saucepan and cook on a medium heat for approximately 10 minutes, or until a jammy consistency is reached.
Butter a madeleine mould with a pastry brush. I use a 12-cake non-stick metal one; the old copper madeleine moulds are amazing, but I would grease and flour them first. Fill each indentation half full and bake for 10 minutes. They should be set and golden, with minimal colour on top and light brown underneath.
Serve immediately with soured cream and jam.

Preheat the oven to 180°C (350°F). Melt the butter and let cool to room temperature.
In a stand mixer, whisk the eggs and honey until light and fluffy, approximately 10 minutes. In a separate bowl, sift the dry ingredients, then add them to the egg mix and fold by hand. Once the dry ingredients are incorporated, gently fold in the cooled melted butter. Chill in the fridge for approximately 30 minutes.
To make the jam, take the seeds out of the apricots, then roughly dice them. Combine with the water and honey in a saucepan and cook on a medium heat for approximately 10 minutes, or until a jammy consistency is reached.
Butter a madeleine mould with a pastry brush. I use a 12-cake non-stick metal one; the old copper madeleine moulds are amazing, but I would grease and flour them first. Fill each indentation half full and bake for 10 minutes. They should be set and golden, with minimal colour on top and light brown underneath.
Serve immediately with soured cream and jam.