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3 juin 2010 4 03 /06 /juin /2010 22:57

2010-05-17 madelaines aux dattes19 

Everybody knows, that the madelaines have a basic recipe,

just like cupcakes.

 

After that, we can "play " with the flavor, which means creating madelaines depending on your taste and budget.

 

I chose dates because I have them all year around.

 

I replaced butter with olive oil, but if you like to have tender

madelaines, you should add butter. 

 

 

2010-05-17 madelaines aux dattes16

 

 

INGREDIENTS :

 

 

* 7 oz flour

  

* 3 eggs 

 

* 1/2 cup butter (or 1/2 cup olive oil)

 

* 4 oz sugar

 

* zest of 1 lemon (or other flavor)

 

* 1 Tbs baking powder

 

 * A pinch of salt

 

* 5 oz dates

 

* 5 oz almonds grilled & ground

 

 

 2010-05-17 madelaines aux dattes13

 

  

STEPS :

 

 

Mix flour, eggs, butter, sugar.

   2010-05-17 madelaines aux dattes7

 

Baking powder, salt.

 

2010-05-17 madelaines aux dattes5

 

Add almonds grilled & grind

 

2010-05-17 madelaines aux dattes4

 

Fill the madelaines baking sheet just 3/4 full.

 

2010-05-17 madelaines aux dattes3

 

 

The baking sheet should be greased and floured.

    

 

2010-05-17 madelaines aux dattes2 2010-05-17 madelaines aux dattes1

 

 

Mix the dates until they become a paste.

 

 

2010-05-17 madelaines aux dattes9

 

Just like this.

 

2010-05-17 madelaines aux dattes8

 

Add 1 p.c of the date paste in the middle.

 

2010-05-17 madelaines aux dattes11

 

 

Preheat the oven at 460 F, then reduce the heat to 356 F,

just before putting the madelaines into the oven.

Bake 15-20 min.

 

2010-05-17 madelaines aux dattes162010-05-17-madelaines-aux-dattes19.jpg

 

 

I invite you to watch the video 

 

 

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Published by sousoukitchen-en - dans Cakes brioche
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commentaires

yasminemtl 04/06/2010


How clever! Brilliant and delicious idea. Thank you for your time and for sharing this mouth watery recipe. Of course, I can't wait to bake it.


red 04/06/2010


bonjour sabah,
délicieuses tes madeleines aux dattes ...............
bonne journée*