The rain is finally here. Soggy leaves line my driveway. It has brought about a much-desired change in the weather. I woke up to the crisp breeze flowing through the window I should have closed. My closet is now packed with all the winter coats I had left at my parent’s house in the summer. My sandals are now thrown to the back of the closet, and shearling-lined boots are beside my bed.
I hope the weather says this way for a while. I want the cold to continue.
So I made these desserts, of course, a bit ago; I’m always rather late in posting anything.
I first tried elderflower in the form of a soda found at Berkeley Bowl. The bottle and packaging were so pretty that I was immediately drawn to them. I knew I had to buy it. I loved it. Reminded me somewhat of a grapefruit but more floral and subtle.
So after looking it up online and then never finding it again in a store around me, I ordered a bunch online. I mean a lot, bottles of soda and the cordial syrup, which is more like a concentrate to dilute down into drinks and such. But I wanted to use it more for baking.
An elderflower cake was in store. Because cakes are great and also pretty simple to make. I really liked it. Soft, moist with that hint of elderflower that lingers.
Then I finally made some madeleines that came out. I had tried different recipes before, but they all just came out somehow wrong. After finding the blog, Manger, and looking through every post, I decided to try her recipe. Finally, one that works! Plus, have you seen that blog? Ridiculously gorgeous.
*will make one 8″ round layer, double the recipe for a traditional sized bundt pan
- 1/2 cup + 1 tbsp (125g) butter, softened
- 1 cup (200g) sugar
- 3 eggs
- 1/2 tsp salt
- 2 1/2 cups (300g) flour
- 2 tsp baking powder
- just under 1/2 cup (100ml) milk
- 1/4 cup (60ml) elderflower cordial
Cream butter and sugar together until very light and fluffy, about 5 minutes on a stand mixer. Add in eggs one at a time.
Sift flour, baking powder, and salt together in a separate bowl. Combine milk and elderflower cordial in a separate bowl.
Add in the dry and wet mixes, alternating with the butter/sugar. Do not over mix.
Butter and flour an 8″ round cake pan. Pour batter in. Bake in a 350F oven for 20-30 minutes or until golden and the toothpick comes out clean.
Let cool completely.
For the icing, I just whisked some powdered sugar with elderflower cordial until I got a thick but pourable consistency to drizzle on the cake.
from Mimi Thorisson’s blog Manger
- 1/2 cup + 1 tbsp (130g) white sugar
- 1 tbsp (20g) honey
- 1/4 tsp salt
- 3 eggs
- 1 cup + 3 tbsp (150g) AP flour
- 1 tsp baking powder
- 1 tsp lemon zest
- 2 tbsp orange blossom water
- 1/2 cup + 1 tbsp (125g) butter, melted
Cream sugar, honey, salt & eggs together until very fluffy.
Sift the flour & baking powder over the mixture. Gently fold in.
Fold in the melted butter, zest & orange blossom. Chill in the fridge for 2 hours or overnight.
Oven 350. Butter & flour a madeleine pan. For a standard size madeleine pan, use 1 tbsp of batter; for a mini madeleine pan, use 1 tsp of batter. Make sure you use batter directly from the fridge; keep batter between bakes in the fridge.
Bake for 10-12 minutes, until the edges are golden. Shake from pan.
*I used a standard size madeleine pan and got about 24 madeleines.