Sourdough Orange Blossom Madeleines

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Sourdough Orange Blossom Madeleines
Enjoy these delicate Orange Blossom Madeleines made with sourdough discard and crafted with the sweet essence of White Sonora, one of North America's oldest wheat varieties. These sweet, shell-shaped cakes feature a light, airy texture with a subtle tang from the sourdough and a fragrant hint of orange blossom.

What You'll Need

3/4 cup (100g) White Sonora Pastry Flour

1 teaspoon baking powder

1/4 teaspoon salt

2 eggs, at room temperature

Seeds from one vanilla bean

1/4 cup (50g) sourdough discard

1/2 cup (100g) granulated sugar

1 teaspoon orange blossom water (found in the international food aisle)

2 tablespoons honey

1/2 teaspoon orange zest

8 tablespoons (1 stick/115g) unsalted butter, melted

Powdered sugar for dusting

Directions

  1. Melt the butter and set aside.

  2. Sift the flour, baking powder and salt.

  3. In the bowl of a stand mixer combine the sugar, vanilla, zest and eggs. Mix on medium speed until light and fluffy, 5-6 minutes. Add the discard, honey and orange blossom. Mix for another minute or two.

  4. Add in the dry ingredients and mix until just combined. Drizzle in the butter and gently fold with a spatula. Transfer to a bowl and cover the surface with plastic wrap and transfer to the fridge for at least an hour, preferably overnight.

  5. Preheat the oven to 350 F. Spray or brush a Madeleine tin with melted butter. Place about 1 tablespoon of batter into each shell. Bake for 9-11 minutes, until the edges are golden and the centers spring back. Be careful not to overcook.

  6. Allow to cool for a few minutes before removing. Dust the cooled cakes with powdered sugar.

Recipe contributed by Coco et Sel.

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