Lemon madeleines

Lemon madeleinesSo, I finally baked something a couple of weeks ago! I wanted to make something quick, easy and small (and therefore *relatively* healthy…), so I chose a recipe for lemon madeleines from my Luis Troyano book, Bake It Great.

The recipe was actually for lemon and poppy seed madeleines, but I didn’t have any poppy seeds and my nearest supermarket didn’t have them either, so I just made plain lemon madeleines.

Lemon madeleines
This was probably one of the simplest madeleine recipes I’ve seen – others call for refrigerating and so on to get the cakes just right, but I wanted to ease myself back into baking with something I could just mix and throw in the oven!

Lemon madeleines
They were indeed easy to make, but I couldn’t quite judge whether the madeleines were done or not at the end of the stated baking time, so I left them in for a couple of minutes more.

I think this gave them a slightly denser texture than intended, but they did still taste lovely – very light and lemony!

Lemon madeleines
I found it slightly tricky getting the madeleines out of the tin (which I got from a nearby pound shop!). I think next time I make these, I’ll do what I do when I make mince pies and put a strip of baking parchment in each cup so I can just pull the cakes out after baking.

Unfortunately, Luis’s recipe isn’t available online, but I do recommend buying his book for this and other recipes!

Lemon madeleines

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Spiced honey tea loaf

Spiced honey tea loafAfter a few weeks of making lots of little things, I fancied baking something nice and large last weekend. After flicking through some recipe books, I settled on this rather lovely spiced honey tea loaf from Luis Troyano’s Bake It Great.

It’s incredibly easy to make – if you remember to soak the dried fruit in the tea and honey the night before! I ended up soaking it for around 6 hours during the day, and this seemed to be just about long enough, as I could taste the tea in the fruit when I had a warm slice just after removing the tea loaf from the oven.

Spiced honey tea loaf
The recipe calls for the fruit to be soaked in Lady Grey, but as my teabags were looking a bit old, I used loose leaf Earl Grey instead. For the fruit itself, I used raisins, chopped prunes and dried cranberries. Once most of the tea and honey has been soaked up, all you have to do is add some flour, an egg and mixed spice before tipping the lot into a loaf tin and baking. Once it’s out of the oven, glaze the top with some more honey.

Note that there’s no butter in this recipe, making it more like a loaf of bread than a loaf cake!

Spiced honey tea loaf
I was a bit concerned that my tea loaf didn’t seem to rise very much, but it was definitely cooked in the middle, so I was happy. I had my first slice with butter and it was LOVELY. Luis also suggests trying some with cheddar and chutney (like you might with a fruitcake), but it was good enough with butter for me!

Spiced honey tea loaf
Unfortunately, the recipe doesn’t seem to be online anywhere for me to link to, but it’s well worth buying Bake It Great anyway – there are so many fantastic recipes, and this one is actually in a chapter dedicated to honey! There’s also another section on Spanish baking with some intriguing-looking bakes. If that sounds like your cup of tea, consider making the investment.