I’ve been hypnotised by the scent of cardamom, the ground cardamom I purchased from The Global Village in Dubai, has a wonderful aroma and I can’t seem to get enough. I modified the Madeleine recipe from My Sweet Life (my recipe book), I flavoured this with cardamom, honey and vanilla served just the way they do at Salon Proust @ritzparis.
Rather than serving this madeleine with tea (as Marcel Proust would), they pour warm vanilla milk flavored with over the cake until the liquid just covers the bottom of the dish. Then, be patient—it’s recommended to wait before tasting so that the flavor can infuse.
I served my Madeleine with a vanilla and cardamom milk.
“I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake,” wrote Proust. “No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin.”
105g melted unsalted butter
1 Tblspn honey
1/2 tsp ground cardamom
1/2 tsp baking powder
Pinch of salt
80g castor sugar
Zest of half lemon
2 large eggs
1/2 tsp vanilla
Sift together flour, baking powder and salt.
In a saucepan melt butter with honey, set aside.
In a food processor mix eggs, sugar and vanilla. Next add sifted flour and cardamom, mix in food processor. Lastly add the melted butter/honey mix and process further.
Transfer the batter to a bowl, cover and refrigerate for 3 hours.
Prepare Madeleine trays;
Grease 2 Madeleine trays with butter and dust generously with flour, be sure to remove any excess flour. Place trays in the freezer until ready to bake.
Preheat the oven to 180°C fan force, spoon half a tablespoon of batter in to each cavity and bake for 8 min. Once baked, remove from oven and tap immediately to loosen the madeleines. Allow them to cool.
Cardamom & Vanilla Milk
1 cup milk
2 tsp sugar
1 tsp ground cardamom
1/8 tsp vanilla bean powder
In a medium saucepan, heat the milk, cardamom, sugar and vanilla. Do not boil. Set aside to infuse. Before serving, heat up again and strain into a milk jug.
Place a Madeleine into a the cup, pour warm cardamom milk into the cup, just covering the base of the Madeleine. Allow to soften and infuse before eating.