Peach + Lime Madeleines

Summer stone fruit is probably the best feature of this season for me, and I find myself buying bags of different stone fruit anytime I step out. Their drippy juiciness is an instant refresher and the perfect snack on a warm day. They are also so beautifully sweet and flavourful that they make a wonderful addition to simple baked goods. With time, I feel my loyalties leaning more and more towards the plain cake camp, and so why not use fruit to bring a little magic to it and elevate the flavour. By now you also know I am in awe of the delicate Madeleine, and so the obvious result was this batch of peach and lime Madeleines. Succulent peaches are cooked down with lime juice into a purée that is later added to the Madeleine batter along with some lemon zest for that perfect spark. Brown butter is the other hidden magic element behind it that brings it all together and definitely leaves you wanting more. Madeleines are best eaten fresh and hot, with that slight crispiness to the edges, and melt-in-your-mouth soft delicate spongy middle.

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Ingredients

  • 100g unsalted butter

  • 75g white spelt flour

  • 30g buckwheat flour

  • 20g ground almonds

  • 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp cinnamon powder

  • Pinch of salt

  • 2 large eggs

  • 60g soft light brown sugar

  • 40g honey

  • 1 tsp almond extract

  • 1/4 tsp lemon zest

For the peach purée

  • 200g diced peaches (about 2 large fruits)

  • 25g soft light brown sugar

  • Juice of 1 lime

Method of Preparation

  1. Start by making the peach purée - place all the ingredients of the purée in a non-stick saucepan on medium heat. Once it begins to bubble, reduce the heat to simmer and allow it to cook for 25-30 minutes, till it reaches a jammy consistency. Turn off the heat, and set aside to cool.

  2. While the peach purée is cooking, make the brown butter - cut the butter into even sized cubes and place in a medium saucepan over low heat. Make sure the saucepan is of a contrasting colour so as to be able to see the colour change. Once the butter melts completely, the milk solids will begin to separate. Keep a close watch, and gently stir at regular intervals. The butter will begin to foam again, and change colour to a nutty brown. Immediately turn off the heat and transfer to another bowl, to stop the cooking process, and allow it to cool.

  3. Sift together the white spelt flour + buckwheat flour + ground almonds + baking powder + baking soda + cinnamon + salt, and set aside.

  4. Using a handheld mixer, whisk the eggs till they become creamy. Add the soft light brown sugar + honey, and whisk for ~7 minutes. Add the almond extract + peach purée and whisk again till incorporated. Using a spatula, fold in the flour mix 1/3rd at a time. Then fold in the brown butter, 1/3rd at a time. Cover and refrigerate the batter overnight.

  5. Pre-heat the oven to 200°C. Brush a Madeleine tray with butter, and freeze for ~30 minutes.

  6. Remove the Madeleine batter from the fridge and allow it to sit for 10-15 minutes. Remove the prepared + cold Madeleine tray from the freezer. Spoon ~3/4 tbsp batter into each groove of the tray. Return to the freezer for 10 minutes. Remove from the freezer and immediately place in the hot oven. Bake for 12-13 minutes, till the sides are slightly brown, and you can see a hump rise in the middle. Remove from the oven, cool in the tray for 5 minutes, then transfer to a wire rack to cool.

  7. Enjoyed best while it’s still hot, alongside a lovely cup of tea!