Glazed Orange-Flower Madeleine Cake |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 12 |
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From the NY Times adapted from “Joy of Cooking” (1995). Ingredients:
3/4 cup unsalted butter, plus more for greasing pan |
1 cup sifted cake flour, plus more for dusting pan |
2 large eggs |
1 cup sugar |
1 teaspoon vanilla |
1 cup confectioners' sugar, sifted |
1 tablespoon whole milk, hot |
2 teaspoons whole milk, hot |
1/2 teaspoon vanilla |
2 teaspoons finely grated orange zest |
Directions:
1. Preheat the oven to 350 degrees. Butter an 8-inch cake pan. Place a round of parchment on the bottom, butter the parchment and dust the entire pan with flour, tapping out excess.
2. Melt the 3/4 cup of butter in a small saucepan. Cool to lukewarm and skim the white solids off the top.
3. In the bottom of a double boiler, bring 1 inch of water to a very low simmer. Set the top over it. Add the eggs and whisk until lukewarm. Whisk in the sugar. Remove from the heat and, using a hand mixer, beat until pale and creamy, incorporating as much air as possible, 3 to 5 minutes. When cool, gradually fold in the cake flour. Mix in the melted butter, vanilla and neroli oil. Transfer to the cake pan and bake until a toothpick inserted in the middle comes out clean and the cake is golden, 22 to 25 minutes. Cool completely on a wire rack. Using a knife, separate the edge of the cake from the pan. Turn the cake out onto a plate.
4. When cool, prepare the glaze. Place the confectioners’ sugar in a bowl. Stir in the milk, vanilla and orange zest. Spread over the top of the cake.
5. Note:One-half teaspoon orange-flower water may be substituted for the orange-flower oil, but it will lack the intensity and flavor of the oil.
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