Here is a seasonal and tasty take on the classic French madeleines. Just add a few petals from everybody’s favourite spring flower to a simple cake recipe and voilà!
I have made many variations of madeleines in the past. A simple batter of butter, eggs and flour, plus whatever flavouring you like, be it vanilla, lemon, lavender or chocolate makes a perfect treat to have with your tea. As I’ve recently come across recipes using dandelion flowers in muffins and quick breads, I thought why not make something just a bit fancier.
A couple of pointers on this recipe. You will need just the petals of the flower. Snip off the base and remove as much of the green as possible. Usually I find a few specks remain, but that is not a problem. If you have a madeleine pan, all the better. If not, small muffin tins could be used. The batter should be well chilled before baking, as should be the baking tin. This will give you a better shape with the distinctive hump which gives it its form.
Dandelion Blossom Madeleines
1 cup fresh dandelion petals
2/3 cup sugar
1 cup flour
1/2 tsp vanilla
4 oz melted butter plus butter for greasing pan
Mix the petals and sugar in a food processor. If not using a food processor, chop the petals as finely as possible. Add the flour to the petals and mash with the back of a spoon to avoid any clumps forming. Beat the eggs and vanilla well and add to the dry mixture. Blend in the melted butter. Cover the batter and chill in the refrigerator for at least one hour and up to 24. Grease the baking tin liberally with butter, then place in the freezer to chill it well.
Spoon the batter evenly into the pan. Bake at 350 degrees F for about 30 minutes. When ready, the centre will be firm and bounce back when pressed. Best eaten warm, and within two days of baking. Serve plain or with a light sprinkling of confectioner’s sugar.
Makes 1 dozen.
You may be wondering about the flavour. There is no bitter taste at all – just an aromatic floral flavour. It is comparable to the delicious scent of a spring lawn covered in dandelions – something that I experienced this afternoon as I happened to be cavorting in the garden.