DAY 28
Seasonal fruit - mmmmm. And with some luck, strawberries should be at the top of their game right now.
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Pandan and strawberry madeleines
- 2 eggs
- 3/4 cup caster sugar
- 1 cup plain flour
- 150g butter melted, plus extra for greasing
- Pandan flavouring (essence or paste), strawberry essence, food colouring if needed
- 1 cup icing sugar, sifted
- 12 tbsp milk
- Madeleine tin mould
Method
►Preheat oven to 180C. Grease madeleine tin very well, then dust lightly with flour. This will make it easier to remove the madeleines later.
►Combine eggs and sugar in a mixing bowl and beat with an electric mixer until the mixture is very pale and fluffy and has tripled in volume, at least 6 minutes.
►Add sifted flour and carefully fold into mixture. Finally, stir in the melted butter until just combined. Split mixture into two separate bowls.
►Stir in pandan flavouring to taste (about 1 tsp) into one bowl, and strawberry flavouring (about 1/2 tsp) plus red food colouring into the other bowl.
►Carefully spoon pandan mixture into the moulds filling them about 3/4 full (a bit less than a tablespoon).
►Bake for 10 minutes or until the tops of the cakes are just turning golden. Immediately and carefully remove the madeleines from the tin and cool on a wire rack. Re-grease and flour tin and fill with strawberry mixture and repeat.
►When madeleines are cool, mix icing sugar and milk together in a bowl to form a paste. dip icing on the end of each madeleine, then leave on a wire rack to set.
►Best served freshly baked, can be stored in an airtight container for a day or so.
