Hello... It's been a while, hasn't it.
They say it takes a village to raise a child but I think the same applies to many other things. Like how the past couple of weeks has taught me that it does indeed take a village and a half to get your friends married off successfully. I will think again, very carefully, before I play match-maker and set up two friends lest I endure the back-breaking labour of being a bridesmaid all over again.
Of course, I only quip about the taxing effort that goes into helping a friend plan a wedding, it's no doubt laborious but being a bridesmaid for a precious friend is always a barrel of laughs and I wouldn't trade all the tuile and chiffon in the world for it.
But now that all the festivities are done and dusted, all that is left to do is catch up on much needed sleep and get back into the routine of normal life- with say normal thngs like blogging. Yes, the fact that I had a blog completely eluded me all this time while I was up to my knees in questions like "Is this green too green, or does this pink look like a dusty rose, or a vintage rose?" And all you had to tide you over with, all this time was a post on my mediocre madeleines that stunk of feet. I'm sorry.
I did promise a madeleine recipe to follow that wasn't so odourous and rank as the ones before and here it is. I made these a while back as an attempt at re-creating the apple and cinnamon madeleines I tried at the markets by Manna From Heaven- an Australian handmade biscuit company that believes in using only quality ingredients. To this day I am still yet to taste a better madeleine. They are extremely moist and delicately sweet and smell incredibly unlike feet! Manna From Heaven only make these madeleines in limited numbers and only during autumn/winter. So you have to be quick to catch them or else they are pretty much gone before you have enough time to take a whiff.
I don't know exactly how Rachel- MFH's founder, gets the madelines to be so moist, but they are incredibly irresistible. From what I gather, traditionally, madeleines are quite dry cakes and are made moist when dipped into or eaten with tea. An example of what I would say are traditional madeleines are Adriano Zumbo's madeleines which almost demands you to have a drink ready in your hand before you choke on the little cakes that stick to the roof of your mouth.
I would have to say that Manna From Heaven's apple and cinnamon madeleines are a welcome departure from the traditional. Although Adriano Zumbo's madeleines, and pretty much everything else in the Balmain store are nothing short of a masterpiece, but when you don't have a spare drink lying around I would probably opt for the moister kind.
I have to say that re-creating a recipe from memory is not an easy thing. I pulled together all my madeleine recipes and tried to build my own using the techniques and measurements from them all. My version of the apple and cinnamon madeleines is nothing near the exquisiteness of Manna From Heaven's, although it is still delicious. Slightly moist and aromatic, there is nothing better for an afternoon snack.
Next time, I might try using a little bit more melted butter and apple puree to get a wetter batter. I am not sure if this will work, but baking in the name of research isn't such a bad thing, is it?
Apple and Cinnamon Madeleines
makes 24 madeleines
150g plain all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
100g unsalted butter, softened (plus more for greasing)
50g light muscovado sugar
75g caster sugar
2 eggs, lightly whisked
½ cup pureed apples
granulated sugar for coating
Preheat oven to 180ºC.
Brush madeleine moulds with butter.
In a small bowl sift together flour, baking powder and ground cinnamon, set aside.
Cream butter and sugars in another bowl until light and creamy.
Add eggs and apple puree and beat until combined.
Sift in flour mixture and fold until the flour has been incorporated into the wet mixture.
Place a heaped teaspoonful of the mixture in each mould and bake for 8-10 minutes or until the tops are golden.
Remove from oven and cool for 5 minutes in tray.
Unmould and lightly coat madeleines with granulated sugar.