Madeleines may look fancy and intricate, but making these perfect little French cakes – complete with their trademark bumps – is a lot easier than baking a large cake! Dark Demerara Sugar provides a fudgy, caramelly flavour to anything it’s stirred into – including these dainty, light-as-air madeleines. While they may look fancy, madeleines are one of the easier French delicacies to make (compared to the macaron!).
You can spot the perfect madeleine with its caramelised edges and the cute little hump it makes on one side. This hump is a quintessential characteristic of a proper madeleine and happens because the cake mixture is chilled and then put into a very hot oven. In any other bake, a hump would be considered a mistake, but here it is celebrated.
- 100g salted butter
- 5g honey
- 2 large eggs, at room temperature
- 65g Natura Sugars Soft Brown sugar
- 100g cake flour
- 4g baking powder
FOR THE MOULD
- 15g salted butter, melted
- 50g Natura Sugars Demerara Sugar, for sprinkling
- Melt the butter and honey and set aside.
- In a bowl, beat the eggs and soft brown sugar until very pale and fluffy (ribbon stage). The mixture should leave a trail when you draw a figure 8 in the bowl).
- Add the melted butter and honey and mix quickly. Remove from the stand mixer.
- Finally sift in the flour and baking powder and fold gently to form a smooth batter.
- Place the madeleine mix in a piping bag and refrigerate for at least 2 hours – preferably overnight.
- Preheat the oven to 200 degrees Celsius (180 if you have a fan-forced oven).
- Generously brush the madeleine moulds with melted butter.
- Pipe the madeleine mixture into each mould – filling it 3/4 of the way, sprinkle with the demerara sugar and bake for 6-8 minutes.
- Serve warm sprinkled with more demerara sugar, if desired.
- The batter needs to be cold before it is baked in order for the madeleines to form the trademark bump.
- Madeleines are best served warm, straight from the oven.
- If you wish to flavour the madeleine batter, you can add spices, zest, extracts along with the flour.
Natura Sugars recyclable sugar sachets
Natura Sugars – the only truly unrefined sugar available in South Africa – has again shown innovation with the launch of their recyclable sugar sachets – made from BOPP, a plastic that can be recycled – namely Blonde Sugar and Demerara Sugar.
Most current sugar sachets are made from a paper laminate which cannot be recycled although they look like paper, because they have a plastic laminate inside. “It was important for us to have sugar sachets made from a material that can be recycled.” says Natura Sugars founder, Shaheen Rajabally.
All Natura Sugars’ special sugars are Vegan and GMO-free – a natural product, having only undergone the bare minimum processing.
They are crystallised from the first press of the sugarcane juice without removing all the molasses from the syrup, using traditional crystallisation techniques dating back centuries ago. “Our sugars do not have any added syrup but instead, have been crafted to lock in the natural molasses and health benefits of sugarcane. They do not contain any colourants, preservatives or artificial additives and have not been been bleached, nor treated with ionising radiation; they have also not been decolorised by ion exchange or using activated Carbon.” adds Rajabally.
“We are very proud and extremely excited about our new range of special sugars, saving the planet one sugar sachet at a time”. Says Rajabally.
These sachets are currently only available to the hospitality industry, but aim to be available to consumers nationwide, soon.