Rosebud Madeleines: Nigella Lawson - How To Be A Domestic Goddess
- ¼ cup unsalted butter (50g), plus 1 tablespoon for greasing
- 1 large egg
- 2 tablespoons sugar (40g)
- pinch of salt
- ⅓ cup all-purpose flour (45g)
- 1 tablespoon rosewater
- confectioners' sugar for dusting
- 24 mini-madeleine tin (I used a regular madeleine tin and doubled the recipe)
- Melt all the butter over a low heat, then leave to cool. Beat the egg, sugar and salt in a bowl for about 5 minutes, preferably with an electric mixer of some sort, until it’s as thick as mayonnaise. Then sprinkle in the flour; I hold a sieve above the egg and sugar mixture, put the flour in and shake it through. Fold in the flour with a wooden spoon and then set aside a scant tablespoon of the cold, melted butter for greasing the tins and fold in the rest along with the rosewater. Mix well, but not too vigorously. Leave to rest in the fridge for 1 hour, then take out and leave at room temperature for half an hour.
- Preheat the oven to 425ºF (220ºC). Generously brush the insides of the Madeleine tins with the tablespoon of butter (melting more if you feel you need it) before filling them with half the cake mixture. About 1 teaspoonful in each should do: don’t worry about covering the molded indentations; in the heat of the oven the mixture will spread before it rises.
- Bake for 5 minutes, though check after 3. (If you're making regular-sized madeleines, bake for 10 minutes) Turn out and let cool on a rack, then arrange on a plate and dust with icing sugar. Repeat with the remaining half of the mixture. Makes 48 mini or about 10 full sized.