My brother have been saccharine sweet these days, I’m unsure if that’s his attempt to cheer up a broken hearted sister or that’s just him all grown up and gentlemen. One day after his return from his military exercise, he got me a really cute huggable size “plushie” and gave it to me when I picked him at the airport. That was enough to make my day! Then the first morning when I got back from my exchange trip, he got me the local breakfast (chinese fried carrot cake) that I’ve been craving for. Knowing that I couldn’t decide between the sweet or savoury carrot cake, he bought both of them so that I could have both of the best world! How sweet, isn’t it? And and and one night, after a long day in school, I came home to a surprise on my desk. Few weeks back, we were shopping on ASOS.COM, and casually showed him that this really cute Ted Baker handphone pouch but have zero intention of getting it or anything of that sort. Guess what? That was the surprise I saw on my desk :’) There’s soooo many occasions that I would have listed them down all here but being someone who is really bad with words, I just can’t find the right words to put my feelings through.
Never have I felt so blessed, loved and thankful.
I remembered my brother telling me that madeleine was one of his favorite, so I decided to make some for him. And I adapted the recipe from here.
But I’m still going to write it down here because I noticed that some steps were missing from the recipe. And I made the modification based on my own experience.
Lemon Poppy Seed Madeleines
yield 30 madeleines
- 150g all-purpose flour
- 110g caster sugar
- 110g unsalted butter, room temperature
- 3 large eggs, room temperature
- 20g light, floral honey
- 5g dried active yeast
- 10g poppy seeds
- 15ml lemon juice
- zest of 1 lemon
- pinch of salt
- extra butter for greasing
- Melt the butter and set aside to cool.
- Combine eggs, sugar and honey; mix until pale, light and doubled in volume.
- Sift flour and salt, add to the egg mixture and mix until just combined.
- Add lemon juice, lemon zest, poppy seeds and yeast and mix again until just combined.
- Drizzle melted & cooled butter and mix until the dough is smooth. Cover the batter with cling film and refrigerate for 2 hours (or more, that’s fine too)
- Preheat oven to 225° C.
- Grease the madeleine pans and dust with flour. Tap out excess flour and fill the mould to 3/4 full.
- Bake at 200° C for about 3 – 4 minutes. Reduce heat to 180° C and bake for another 4 – 5 minutes till it turns golden brown.
There you go!
If you are worried that you might not have the time to wait for the batter to chill, you could even leave it to refrigerate overnight and bake it the next day. The reason behind chilling the batter is to help you attain the traditional madeleine bump. So… the colder the batter, the better the bump! I’ve read other baking blogs that mentioned the significance difference with chilled and “un-chilled” batter. If you are rushing for time and is perfectly fine without the bump, you could omit the step or reduce the chilling time.
Storing madeleine is a little tricky, it is always best served when they are freshly out of the oven to keep the crisp. Nonetheless, you could keep them in an airtight container for up to 2 days.
Hope the little tips help! :)
Lemon is such a great ingredient, no matter what you make, its (almost) always alright to add in a hint of lemon!
If you omit the lemon in this recipe, it will give you the most basic butter cookies. My mommy love these cookies so much and told me to make some for Chinese New Year! Thinking about it, and few weeks after Chinese New Year, I’ll be leaving for my exchange. I’m already missing everyone here in Singapore! My mom, my brother, my grandfather, my boyfriend and my awesomest friends. Oh well, back to topic, here’s the recipe!
Lemony Butter Cookies
- 12 tbsp butter
- ¼ cup icing sugar
- ¼ cup caster sugar
- zest of 2 lemons
- 1 tbsp lemon juice
- ½ tsp pure vanilla extract
- pinch of salt
- 1¼ cup plain flour
- ¼ cup corn starch
- Preheat oven to 160˚C. Line baking sheets.
- Cream butter, sugar, lemon zest until smooth. Add lemon juice and vanilla extract. Mix well.
- In small bowl, combine salt, flour and cornstarch. On slow speed, add wet ingredients and mix well. Scrape if necessary. Do not overmix!
- Place dough into piping bag and pipe 1-inch rosette.
- Bake for 15 minutes.
This is a relatively easy recipe to follow and it comes with great taste.
Hope you’ll like it :D
High-tea is one of the popular activities among the Singaporean, regardless of age group.
We often refer to people who can enjoy high-tea as “tai-tai” (only applicable for females) because many of a time, we hardly find time to enjoy cakes and tea. The way we say it, is to show how one have the luxury to enjoy life. It’s definitely not something bad, but rather something that people wish for.
The highlight of high-tea always comes with beautifully tiered-plates and a pot of tea. But if you’re at home, going simple is one way out. Bake these Lemon Tea Loaf cake and serve it with your favorite cup of tea.
I am pretty sure that this is one of the best cakes to go with tea.
Lemon Loaf Cake
- 4 large eggs (room temperature)
- 1⅓ cup sugar
- pinch of salt
- zest of 3 large lemons
- 1¾ cup cake flour
- ½ tsp baking powder
- ½ cup heavy cream (room temperature)
- 5½ tbsp butter (melted and cooled to room temperature)
- Preheat oven at 180˚C. Butter and flour or line loaf pan (9 x 5 inch) with parchment paper.
- In a large bowl, whisk eggs, sugar and salt till foamy and smoothly blended. Then whisk in the lemon zest. NOTE: Egg, sugar, salt mixture should not thicken.
- Sift flour and baking powder mix in 3 portions. For each portion, spoon them into sifter and incorporate them with the foamy egg mixture. Whisk the flour mix lightly, and the same is for the next two additions.
- Whisk in heavy cream, then switch to rubber spatula and quickly fold in melted butter.
- Pour batter into prepared pan. Bake for 50-60 minutes till the center of the loaf crowns and a toothpick inserted comes out clean.
- Place the cake on a rack to cool.
I hope you like it :)
Hello there! If you are a fan of cheese, you gotta try this! My friends loved its rustic appearance. Well, you can fit it into a tart case, I chose to fit it into a disposable tart case and pinch the sides of the crust to make it look rustic. Whichever way you choose to mould the crust, it is going to taste great! My friends just couldn’t put a stop to the cheese tart.
Rustic Cheese Tart
- 380g plain flour
- 125g icing sugar
- 200g unsalted butter
- 1 egg
- 10g cocoa powder (optional)
- 500g cream cheese (soften)
- 120g unsalted butter (soften)
- 120g icing sugar
- 1 egg
- juice of 1 lemon
- Mix butter and icing sugar. Beat until soft.
- Add in egg and mix well.
- Beat flour and cocoa powder until well blended. Dough will be ready soon!
- Press dough into tart moulds, poke holes on the bast of tart.
- Half bake the tart crust for 10 minutes at 200˚C.
- Combine icing sugar, butter and cream cheese and beat until soften.
- Mix in eggs and lemon juice till well combined. Once ready, put the cream cheese mix into the piping bag and pipe them into the half baked tart crust.
- Finally, bake the tart crust and the cream cheese filling for 5 minutes at 220˚C.
I’ve topped mine with blueberry compote, you can also do it with kiwi slices. However do bear in mind to only top the kiwi slices when the cheese tarts are completely cool, otherwise your kiwi slices are going to turn yellow.
Hope you’ll have fun! :)