I have not baked much lately. If there is anything to “blame”, it is this fitness and nutrition plan! I am feeling happier, and attitudes towards food have changed a lot, too.
My family misses my home-baked treats, though. It was not like we indulged all the time. My baked treats were normally simple and served in smallish portions anyway. But treats are still treats, and during the first couple of weeks, I just wanted to focus my mind and energy on exercising and eating clean…
Now I am trying to normalise our eating habits even more by starting to bake again. A lot less though, and in moderation. I would save my calories and workout for those baked goods and desserts. Because I don’t want to give up the sweet thing in life.
And you know what. Now I eat my cakes less frequent but with much higher pleasures. More appreciation, more understanding. It’s all good.
These maple madeleines are a breeze to make and they taste so, so good. I adore the fragrance of maple syrup here!(I used grade B, the darker and more amber stuff). A good, strong floral scented honey will be excellent, too.
Simple, fast, delicious. Use a good quality honey or maple syrup!
Ingredients (for 12 standard sized pieces)
40g castor sugar
40g maple syrup (I used dark maple syrup)
90g plain flour
½ teaspoon baking powder
80g unsalted butter, melted
Preheat the oven to 180C. Spray your cake pan with non-stick oil spray.
Mix sugar, butter and eggs well, followed by the honey. Then, sift together flour and baking powder to the egg mixture. Stir to combine – avoid overmixing.
Use a medium spoon, put the mixture into the prepared pan. Bake for 16-18′ until cooked through. Take out of the pan then cool down.