Ingredients:
1/2 cup flour
1/4 cup oats
2 tablespoons toasted pecans
1/2 teaspoon baking powder
1/4 teaspoon salt
pinch nutmeg
3 oz (6 tablespoons) unsalted butter
2 tablespoons maple syrup
2 large eggs
1/4 cup sugar
1/4 teaspoon vanilla extract
1 tablespoon oats, for garnish
1 1/2 tablespoons toasted pecans, finely chopped for garnish
3/4 oz (1 1/2 tablespoons) unsalted butter, for finishing
1 1/2 tablespoons maple syrup, for finishing
Method:
Preheat oven to 375. Generously butter your madeleine molds and lightly dust with flour.
Melt the maple syrup and butter together and set aside to cool.
Place the flour, oats, pecans, baking powder, salt and pinch of nutmeg in the bowl of a food processor. Process until the oats are finely ground.
With your electric mixer, beat the eggs and sugar on high speed until thickened and the batter falls in ribbons when whisk is lifted, about 5 minutes. Add vanilla. By hand, fold in the flour mixture in 3 additions. Fold in one-third of the butter mixture until combined. Fold in another third until blended and then fold in the remainder.
Scoop the batter into the wells of prepared madeleine pans. Garnish each one with a pinch of oats and pecans. Bake until the cakes spring back when touched, about 12 – 13 minutes. Remove from the oven and let them cool for 1 minute, then tilt the pans to dislodge them.
Melt the 3/4 oz butter and the 1 1/2 tablespoons maple syrup together. Stir to combine and brush on the garnished side of each madeleine. Cool completely.
Makes 20.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
