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
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Melt the butter and set aside.
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Sift the flour, baking powder and salt.
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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.
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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.
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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.
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Allow to cool for a few minutes before removing. Dust the cooled cakes with powdered sugar.
Recipe contributed by Coco et Sel.
