Lime and Pecan Madeleines | Tiny delicious cakes make life better

Madeleines are cake posing as cookies.  Cake so delicious it doesn’t need frosting.  They are the perfect compliment to afternoon tea.  Something I believe everyone should celebrate.

Lime and Pecan Madeleines | Tiny delicious cakes make life better

This is another recipe from, yes, The Bonne Femme Cookbook.  While my Madeleine pans have clocked some miles, well this is the most unique flavor I’ve made to date.  The lime compliments the pecans in a way I’d never thought possible.  Coconut would also be a lovely addition, unless you don’t like coconut… obviously. 😉

DSC_0159Lime and Pecan Madeleines | Tiny delicious cakes make life better

Anyways, here is to tea and cake!

LIME-PECAN MADELEINES
                      makes about 24 tea cakes

  • Baking spray
  • 1/4 cup, plus 2 Tablespoons AP Flour
  • pinch of salt
  • 2 large eggs
  • 1/2 teaspoon finely grated lime zest
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar
  • 3 Tablespoons pecan pieces, toasted and finely chopped
  • 6 Tablespoons (3/4 stick) unsalted butter,
    melted and cooled
  •  confectioner’s sugar, for serving

DIRECTIONS: Preheat the oven to 375 degrees. Coat two madeleine molds with baking spray (12 cavity molds/pan with 2 Tablespoon Capacity).

In a small bowl, whisk together the flour and salt.  In the bowl of an electric mixer, beat the eggs, lime zest, lime juice, and vanilla extract on high speed until thick and lemon colored, about 5 minutes.  Gradually beat in the sugar until thick and shiny, about 5 minutes more.  Sift the flour and salt, one third at a time, over the egg mixture, folding in after each addition just until blended.  Fold in the pecans.  Gently stir in the cooled melted butter.

Spoon the batter into the “sprayed” madeleine molds, filling each three-quarters (3/4) full.  Note that you may have a Tablespoon or two of extra batter left over; discard this rather than overfilling your molds. 

Bake until the edges are golden and the tops spring back when lightly touched, 8 to 11 minutes.  Let the cakes stand for 1 minute in their molds, the loosen with the tip of a knife and invert onto a wire rack to cool.  Before serving, sift confectioners’ sugar over the madeleines.

Lime and Pecan Madeleines | Tiny delicious cakes make life better

RECIPE FROM THE AMAZING AND NEVER DISAPPOINTING: The Bonne Femme Cookbook – buy it, love it, eat heartily from it. Wini is awesome and so is her cookbook!

Lime and Pecan Madeleines | Tiny delicious cakes make life better

Wee little cakes make life better,

ApronClad

2 Comments on “Lime-Pecan Madeleines

  1. These look yummy! I want some!! 🙂 The coconut addition sounds good too!

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