There are so many things I’ve been planning to make and blog about recently and for all sorts of reasons I’ve not made them. Instead, today I’m sharing a recipe I didn’t really intend to. I often find myself whipping up a quick cake or cookies on a whim, often before I’ve done the weekly shop which means making do with whatever ingredients I have and perhaps using up some things that are past their best.
Last night I fancied using up two slightly ‘mature’ eggs in something cakey and almondy. As usual I was fresh out of almonds so I turned to my standby block of marzipan – yes, there’s always one on hand for nibbling. As they say, necessity is the mother of invention. I was pleasantly surprised by how good these little madeleines were; the perfect balance between pillowy-light cake and moist, rich almond.
Makes about 16
- 2 eggs at room temperature
- 40g sugar
- 80g plain flour, plus extra for the tin
- a pinch of salt
- 80g unsalted butter, melted, plus extra for the tin
- 100g marzipan, grated or cut un finely
Brush a madeleine tin or small bun tin generously with melted butter and dust with flour, turn upside down and tap off the loose flour. Chill in the freezer.
Heat oven to 200°C.
In a medium bowl beat the eggs and sugar until very pale and fluffy, they should be double or triple the starting volume.
Place a sieve over the bowl and sift in the flour and salt. Fold together with a metal spoon.
Gradually add the melted butter, stirring well to incorporate. Finally, fold in the marzipan.
Remove the tin from the freezer and spoon in the batter. Fill each hole until almost full* and bake in the centre of the oven for 10 mins.
Remove from oven and cool in the tin for 1 minute before turning out onto a cooling rack.
If you have any extra batter, brush the still-hot tin with more butter, fill the holes and bake for 9 mins (the heat from the tin will kick-start the baking).
*About this full