The one thing I’m sure of is that I’ll be baking – it’s what I do no matter the occasion or circumstance. Every year I make the same apple cake, the same challah… This year, I committed to mixing it up and creating some truly new recipes. I started early, tinkering with apples and honey when it honestly seemed unnatural (why am I wasting precious rhubarb eating time on apples?!). I ended up with two new, tasty recipes that are fresh takes on tradition. The first one is this Apple & Honey Madeleines recipe.
In the past, I’ve played with using apple butter and reduced apple cider – both added too much moisture and not enough apple flavor. The missing link was freeze-dried apples. They impart a lovely apple flavor without changing the fundamental ratios of the recipe.
These make a great snack – a perfect gift to drop off with friends and family this season, and a nice change from the ol’ bag of honey and apples. Not too sweet, flavorful, perfect with coffee.
3/4 cup all-purpose flour
1/2 tsp. baking powder
Sprinkle of sea salt
1/3 cup granulated sugar
1 cup of freeze-dried apples
3 tbsp. honey
1/2 teas. vanilla
5 tbsp. of melted and cooled butter, plus more for coating the pan
- In a small bowl, sift together the flour, baking powder, and salt.
- In the bowl of a food processor, process the apples and sugar. Pulse until apples are broken down into a dust, some small chunks remaining is fine. They will hydrate into the batter.
- Add the eggs, honey, and vanilla and combine, scraping down the sides.
- Add the dry ingredients until just mixed, then add the melted butter. Mix until just combined.
- Let batter rest in the fridge for at least an hour or overnight.
- Preheat oven to 375. Brush the cups of your madeleine pan with butter and dust with flour. Place in the freezer until ready to use.
- Scoop about a heaping tablespoon of batter into each madeleine mold, tapping the pan on the counter to help is settle.
- Bake for 7-9 minutes, until the cakes are just set and the center springs back when touched.
- Immediately turn out cakes onto a cooling rack. Dust with powdered sugar, if desired, just before serving.
Baking time will depend on the size of your madeleines – there is no standardization to the size of pans, so keep an eye as they bake quickly.