Saffron & polenta madeleines
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Serves 20-22
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 5 out of 5.3 ratingsRate
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Enjoy these light and luxurious saffron-scented madeleines. Made with polenta and flour, they're as good with a cup of tea or a glass of dessert wine
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
30ml hot whole milk
-
pinch of saffron
-
100g softened butter
plus extra for the tin
-
90g caster sugar
-
2 medium eggs
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60g polenta
-
60g plain flour
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1 tsp baking powder
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Nutrition: Per serving (22)
- kcal78
- fat5g
- saturates3g
- carbs8g
- sugars4g
- fibre0g
- protein1g
- salt0.1g
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Method
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step 1
Heat the oven to 200C/180C fan/gas 6. Pour the hot milk into a mug, add the saffron and leave to infuse.
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step 2
Whisk the butter and sugar together using an electric hand whisk until light and fluffy, then beat in the eggs one at a time. Stir in the polenta, plain flour and baking powder. Use the back of a teaspoon to squash the saffron against the side of the milk mug – it’ll help release colour and flavour. Tip the saffron and infusing milk into the madeleine mix, and gently stir to incorporate.
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step 3
Butter the moulds of a 12-hole madeleine tin well, then add a heaped teaspoon of batter to each mould. Bake for 10 mins until well risen and golden, then remove from the oven. Leave them in the tin for a minute before very gently easing them out of the moulds and onto a wire rack. Clean the madeleine tin, butter the moulds again, and repeat with the remaining mixture. Serve warm. Leftovers will keep in an airtight container for up to three days. Pop them in a low oven to warm through before serving.
Recipe from Good Food magazine, January 2022
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A star rating of 5 out of 5.3 ratings
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