cake & cocktails: Honey Rose Madeleines with Grapefruit Drizzle, and Bubbly Aperol 75's
I don't think it gets much better than cake and cocktails. My friends at Tamworth Distilling gave me a bottle of their new Flora Gin to try out, and I was so excited to pair a bubbly cocktail with these spring flavored madeleines. I wanted the flavors to talk to each other, and spent Sunday in the kitchen playing around with combinations that would be complimentary.
Honey, rose water and grapefruit glaze make these little buttery cakes shout with flavor. Madeleines don't need to much dressing up, and the grapefruit drizzle is the perfect little touch to add some flavor notes from the cocktail. I made these gluten free, and have been having great results substituting AP flour for Bob's 1-1 GF flour. This is a similar version of madeleines I shared a few years ago here, and they taste just as fluffy and delicious. If you don't want to use a gluten free flour, feel free to keep the regular flour of your choice.
For the cocktail, I did a take on one of my favorites, the classic French 75. This bubbly drink lets the Flora Gin stand out, and prosecco adds just a touch of sweetness to balance the bitterness of the aperol. A grapefruit and raw sugar rim helps too.
Bubbly Aperol 75
makes 1 drink
1 1/4 oz Tamworth Flora Gin
3/4 oz Aperol
grapefruit juice, for rim
raw sugar, for rim
- In a cocktail mixing glass filled with ice combine gin and aperol, stir with a cocktail stirrer to chill.
- Slice grapefruit in half, and press the rim of the glass to saturate the edge for the sugar. Place raw sugar in a shallow bowl, wide enough for the glass to fit. Press the glass into the sugar to coat the rim.
- Strain the gin and aperol into the glass. Top with prosecco and serve.
Honey Rose Madeleines
makes 24 cakes | required tools: madeleine pans
4 oz, or 1 stick unsalted butter, plus 3 tablespoons unsalted butter
2/3 cup white sugar
1 cup GF 1-1 flour, plus 1 tablespoon, divided
2 large eggs
a pinch of salt
1 tablespoon honey
1 teaspoon rose water
1/4 cup confectioners sugar
2 tablespoons fresh squeezed grapefruit juice
1 teaspoon grapefruit zest
- Melt the butter in a small sauce pan over medium high heat, swirling pan occasionally to distribute butter evenly. As the butter cooks, it will foam then being to brown. Take care not to overheat, as it will quickly go from browned to burnt. After it has melted, browned and smells toasted, remove from heat. Spoon 3 tablespoons of butter into a small bowl or cup and set aside, leaving the remaining butter to cool.
- In a mixing bowl, whisk together one cup of flour and the 2/3 cup sugar.
- In another bowl, whisk the eggs, salt, honey and rose water until well combined.
- Add the egg mix to the flour and stir to incorporate until just combined. Add the 4 oz. melted butter and stir slowly until completely incorporated and the batter is smooth.
- Cover the bowl and refrigerate for one hour.
- Add the reserved tablespoon of flour and the 3 tablespoons of brown butter that was set aside and whisk to combine. Using a pastry brush coat the interiors of the pans so they are completely coated. Place the pans in the freezer for one hour.
- Preheat your oven to 350° and remove the batter from refrigerator, and one pan from the freezer. Fill each with one tablespoon of the batter. Take out your other pan and fill the same way.
- Bake for 5 minutes, then rotate the pans. Bake 5-7 more minutes longer. The Madeleines will be done when the edges have browned and they feel springy to the touch.
- Gently remove from the pans to a wire cooling rack. Cool completely before glazing.
- For the glaze: In a mixing bowl, whisk together the confectioners sugar with grapefruit juice and zest until smooth. Drizzle over madeleines, serve and enjoy.