We made this recipe at Danielle and Mark’s place in Moncton. They picked up a pur honey from La Fleur du Pommier in Cocagne. As a kid, Danielle used to play in the orchard with her friend Magalie. So for her, this honey, it’s a whole story. And she’s not the only one to think this honey is the best. One of her workmate is from Iran where the honey is exquisite. She one day confined La Fleur du Pommier was the best honey she ever tasted since she arrived in Canada. Mouthwatering, isn’t it?
Honey chocolate madeleine cake
Ingredients (18 small cakes):
- 100 grams all-purpose flour (or rice flour for a gluten-free option)
- 40 grams buckwheat flour
- 1 coffee spoon of gluten-free baking powder
- 20 grams cocoa power 100%
- 140 grams butter
- 40 grams sugar
- 3 tablespoons of honey
- 2 eggs
- Pure vanilla extract
- 40 grams chocolate 70% for the chunks
- 100 grams chocolate 70% for the finishing
Preheat the oven at 200°C/390°F.
In a pan, heat the butter. When it starts to make bubbles wait for one more minute until it get golden and remove from heat. Strain the mixture and set aside to cool.
Cut the chocolate into chunks.
In a bowl, sieve the wheat flour, buckwheat flour, baking powder and cocoa powder.
In a seperate bowl, beat the eggs with sugar, honey and two drops of pure vanilla extract.
Add 1/3 of the dry ingredients to the liquid ingredients and mix it well. Then add the rest in twice and mix it again until soft. Add the chocolate chunks and mix slightly.
Pour the preparation into the madeleine molds.
Cook for 12-15 minutes.
Set aside to cool.
Temper some chocolate. Dip the bottom of the madeleine cakes into the chocolate and put in the fridge for few minutes.