These are the perfect thing for afternoon tea, or a light dessert for a lunch in the garden. You can easily substitute the blood orange for plain orange, pink grapefruit or even mandarin, but the crimson colour of blood oranges is definitely worth celebrating when they’re at their peak.

INGREDIENTS

FOR THE MADELEINE:

• 3 eggs
• 2/3 cup (130 g) caster sugar
• Zest of one blood orange
• 1 cup/120 g plain flour
• 1 tsp baking powder
• Pinch salt
• 60 g melted butter (plus extra to grease the pan)
• 1 tbsp icing sugar

FOR THE BLOOD ORANGE CURD:

• 4 blood oranges
• 175g caster sugar
• 2 egg yolks
• 2 whole eggs
• 50g unsalted butter, diced

METHOD

FOR THE MADELEINE:

1. Use electric beaters to whisk the eggs with the sugar until pale yellow. Add the blood orange zest.
2. In another bowl whisk together the dry ingredients to combine. Then fold into the egg mixture until just combined. Drizzle in the melted butter and fold together.
3. Put the batter in the fridge for an hour or overnight.
4. Preheat oven to 180°C/350F.
5. Take a non-stick Madeleine pan and lightly brush with melted butter.
6. Scoop 1 tbsp of batter into the centre of each hole and bake for 12-15 minutes until they are golden, firm to touch and if you’re lucky, a slight hump has appeared. Allow to cool for a few minutes then remove from tin. Once cooled dust with icing sugar and dip in blood orange curd.

FOR THE BLOOD ORANGE CURD: 

1. Grate the zest of the blood oranges and then juice them. You should have about 200 ml of blood orange juice. If you are going to substitute citrus, ensure you have the same amount of juice.
2. Mix the zest and juice with the sugar in a saucepan. Stir in the 2 whole eggs, plus the 2 egg yolks and mix to combine. Add the butter and place on a very low heat.
3. Cook, stirring all the time until the curd coats the back of a spoon. If you end up with lumps, don’t fret too much, just strain before it cools, or blend until perfectly smooth. The curd will thicken quite a bit on cooling.
4. Pour into a clean jar and place in the fridge. It will keep for up to two weeks.

Makes 12-15 Madeleines

Recipe by  Tori Haschka. Find her on Instagram here
Photography and styling by Bonnie Coumbe. Follow her on Instagram here