Easy Cherry Blossom Madeleines

Name: Easy Cherry Blossom Madeleines
Cuisine: American
Ingredients: 100 grams Butter; 80 grams White flour; 80 grams Sugar; 20 grams Almond flour; 20 grams Honey; 2 Eggs; 1/2 tsp Baking powder; 1 Cherry blossoms preserved in salt

cookpad.japan @cookpad_jp

I just made this with a ratio of ingredients I thought might work - and it was a big success! The cakes are moist and really delicious.

Madeleine molds are small, so they bake quickly and the color of the cherry blossom is retained. If you let the batter rest for a long time in the refrigerator, it will become "finely textured and moist" and delicious. If possible, it's best to use unsalted butter for making desserts. For eleven 6 cm [2.4 in] diameter madeleines. Recipe by Asamato

I just made this with a ratio of ingredients I thought might work - and it was a big success! The cakes are moist and really delicious.

cookpad.japan @cookpad_jp

I just made this with a ratio of ingredients I thought might work - and it was a big success! The cakes are moist and really delicious.

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Ingredients

100 gramsButter
80 gramsWhite flour
80 gramsSugar
20 gramsAlmond flour
20 gramsHoney
2Eggs
1/2 tspBaking powder
1Cherry blossoms preserved in salt

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Steps

1

Add the sugur to the eggs, and mix together very well.
2

Add almond flour and mix in. Sift in the white flour and baking powder, and mix.
3

Add the melted butter little by little, mixing between additions. Mix in the honey too. Let the batter rest for as long as possible. Overnight is fine.
4

Butter the molds (not listed) and flour. If you do this in advance, chill the molds in the refrigerator. Soak the cherry blossoms in water to de-salt.
5

Spoon in the batter, and bake for about 15 minute in a preheated 180°C oven. When the center start to puff up, top with cherry blossoms.
6

Even if you put on the cherry blossoms from the start, they won't fade much since the cakes are baked for such a short time. But they will puff up so the blossoms may get shifted from the center.
7

When they have cooled, wrap in plastic wrap and store. Even if the cherry blossom stem is sticking out, it will settle down when wrapped.
8

If you put the cherry blossom on the bottom of the madeleine mold, it will come out like this. The next day the flavors will have blended together and the madeleines will be even more delicious. Try using them as desserts for a hanami (cherry blossom viewing) picnic.
9

Make the madeleines without the cherry blossoms during other seasons. They are very well received as gifts.