I made a batch of madeleines the other day. They were nice. As was the brown butter apple and carrot cake with brown butter icing.
I also made a huge yoghurt and blueberry tray bake and that was, again, pretty lovely.
 But these, only these have been post worthy.
I don’t blog everything I bake. “The Unblogged”  are because I’ve snatched the recipe off a website, or someone else’s blog. It might be a recipe from this blog but I don’t want to bore you with the same thing.  It might just be vapid or boring (cough-victoria-cough-sponge-cough).
Unless I’ve suitably messed around with it.
Like these madeleines.
Makes 18
Based on this recipe
2 eggs
110gr caster sugar
100gr butter, melted cooled slightly
100gr plain flour
Small pinch of table salt
1/2 tsp baking powder
3/4tsp freshly grated nutmeg
18 fat blueberries or 36 small ones


1, Preheat your oven to 190o/c and grease/flour/use copious amounts of cake release on two nine hole madeleine tins.
2, Beat the eggs and sugar together until thick and pale.  This will take a good three to five minutes.
3, Fold in the butter gently.
4, Sift in the flour, salt, baking powder and nutmeg and fold this through until smooth and combined. Be careful not to beat too much air in it.
5, Divide the batter into the tins and place a fat blueberry (or two small ones) and gently press them in. They will sink down to the bottom and leave you with that lovely blueberry stain.
6, Bake for around 10 minutes or until golden brown and springy to the touch.
9, Gently remove them from the tins and cool completely on a wire rack.
10, Store in an airtight tin.

This recipe and text was originally posted on Corner Cottage Bakery.  You can see the original post here.

Why is this post now here? Click here to read all about my move from Corner Cottage Bakery to Honey & Dough.

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