Glazed Orange-Flower Madeleine Cake

Recipe from "Joy of Cooking"

Adapted by Henry Alford

Glazed Orange-Flower Madeleine Cake
Lars Klove for The New York Times. Food Stylist: Jill Santopietro.
Total Time
1 hour
Rating
4(27)
Comments
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For individual madeleines, follow the batter recipe below. To bake, brush a madeleine pan with melted butter, and fill the molds ¾ full. Bake at 350 degrees until golden brown, 8 to 10 minutes. Invert on a wire rack to cool. When cool, dust with powdered sugar. —Henry Alford

Featured in: FOOD: EAT, MEMORY; Eau God

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Ingredients

Yield:Serves 12

    For the Cake

    • ¾cup unsalted butter, plus more for greasing pan
    • 1cup sifted cake flour, plus more for dusting pan
    • 2large eggs
    • 1cup sugar
    • 1teaspoon vanilla
    • ⅛teaspoon dilution of 10 percent neroli (orange-flower) oil (see note)

    For the Glaze

    • 1cup confectioners' sugar, sifted
    • 1tablespoon plus 2 teaspoons whole milk, hot
    • ½teaspoon vanilla
    • 2teaspoons finely grated orange zest
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

255 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 0 grams dietary fiber; 25 grams sugars; 2 grams protein; 15 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Butter an 8-inch cake pan. Place a round of parchment on the bottom, butter the parchment and dust the entire pan with flour, tapping out excess.

  2. Step 2

    Melt the ¾ cup of butter in a small saucepan. Cool to lukewarm and skim the white solids off the top.

  3. Step 3

    In the bottom of a double boiler, bring 1 inch of water to a very low simmer. Set the top over it. Add the eggs and whisk until lukewarm. Whisk in the sugar. Remove from the heat and, using a hand mixer, beat until pale and creamy, incorporating as much air as possible, 3 to 5 minutes. When cool, gradually fold in the cake flour. Mix in the melted butter, vanilla and neroli oil. Transfer to the cake pan and bake until a toothpick inserted in the middle comes out clean and the cake is golden, 22 to 25 minutes. Cool completely on a wire rack. Using a knife, separate the edge of the cake from the pan. Turn the cake out onto a plate.

  4. Step 4

    When cool, prepare the glaze. Place the confectioners' sugar in a bowl. Stir in the milk, vanilla and orange zest. Spread over the top of the cake.

Tips
  • A dilution of 10 percent neroli (orange-flower) oil with 90 percent flavorless almond oil is available at Aphrodisia Herb Shoppe, 264 Bleecker Street, (212) 989-6440 (a ⅓-ounce bottle is about $18).
  • A 10 percent neroli and 90 percent flavorless jojoba oil blend isavailable at www.wellingtonfragrance.com (a ½ -ounce bottle is $2.95, plus fees and shipping). One-half teaspoon orange-flower water may be substituted for the orange-flower oil, but it will lack the intensity and flavor of the oil.

Ratings

4 out of 5
27 user ratings
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Comments

Bess

This story in the NY magazine thoroughly charmed me. The cake is like madeleine heaven - and is easier to make than the recipe might suggest. Don't let the double boiler discourage you. A heavy bowl over a sturdy pot will do the trick. I confess that I've never used neroli oil, which is really hard to find. You will not be disappointed with results of using the highest quality almond extract you can find. Serve with fresh raspberries.

Erika

I made this to eat for dessert with prosecco, which paired very well. I used about 1 tsp of orange blossom water instead of neroli oil. The glaze hardened into a nice crust after sitting out for about 8 hours. Maybe a little more sweet than I would have liked, mainly because of the glaze, but we all ate smaller portions. There was a bit of cake left the following day and it was even better because the orange flavor continued to mellow. The recipe looks complicated, but it's not at all.

Linda B

Strange, flat cake that would have been tasteless had I not used salted butter. I won’t be making this again.

ShaneK

Very good! Made this without the glaze and served just with thickened cream, but would be great with some fresh berries or ripe stone fruit. Don’t stress about the orange oil - I don’t think it’s going to be harmed by a bit too much or a bit too little.

nyc-cook

Made a gorgeous plate of traditional Madeleines and an extra pan of mini-Madeleines! Easy ages and great results. I did add the zest of a navel orange as I like the bit of freshness in my Madeleines. Great recipe!!!

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Credits

Adapted from "Joy of Cooking" (1995)

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