Persian Love Madeleines | Pistachios, Rose Water, Cardamom
Legend has it that once upon a time in Iran, a Persian girl created this love cake so that a Prince would fall in love with her. I hope you will enjoy this revisited Persian Love Cake classic shaped into a French Madeleine, where delicate pistachios meet fragrant rose water and warming cardamom.
Looking for some inspiration?… For more Madeleines Recipes, click HERE! ; for more Persian Recipes, click HERE! ; for more Ramadan Recipes, click HERE! ; for more Recipes with Pistachios, click HERE! ; for more Recipes with Rose Water, click HERE! ; for more Recipes with Cardamom, click HERE! ; for more Recipes with Lemon, click HERE! ; for more Cake Recipes, click HERE! ; and for more Muffin Recipes, click HERE!
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Persian Love Madeleines | Pistachios, Rose Water, Cardamom
Equipment
Ingredients
PERSIAN LOVE MADELEINES
- 4 oz (115 g) butter (Melted)
- 3 eggs (Large | At Room Temperature)
- 4.40 oz (125 g) granulated sugar
- 2 tsp (10 g) rose water
- 1 lemon zest (From 1 Lemon)
- 3.53 oz (100 g) all-purpose flour
- 1.41 oz (40 g) almond flour
- 1/2 tsp (1 g) ground cardamom
- 1/4 tsp (1 g) baking powder
- 1/4 tsp (1.5 g) sea salt
PERSIAN LOVE GLAZE
- 1.76 oz (50 g) powdered sugar
- 1 Tbsp (15 g) lemon juice (From 1/2 a Lemon)
- 1 tsp (5 g) Rose Water
DECORATION
- raw pistachios (Finely Ground)
- edible dried rose petals
- 4 oz (115 g) white chocolate chips
- 1/2 tsp (2 g) coconut oil
Instructions
- Line a madeleine tin tray like you would usually do and set aside. NOTE: For this recipe, I used my Madeleine Tray placed on top of a medium perforated baking sheet. Set aside.
PERSIAN LOVE MADELEINES PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside to cool down.
- In a mixing bowl, beat on high speed the eggs together with the granulated sugar, rose water and lemon zest for 5 minutes until thick and pale.4 oz butter, 3 eggs, 4.40 oz granulated sugar, 2 tsp rose water, 1 lemon zest
- In a separate mixing bowl, whisk the all-purpose flour together with the almond flour, ground cardamom and baking powder. Sift half of the dry ingredients over the egg mixture, and gently fold them in, followed by the other half. NOTE: Do not over-mix.Finally, fold the cooled melted butter. NOTE: Do not over mix.3.53 oz all-purpose flour, 1.41 oz almond flour, 1/2 tsp ground cardamom, 1/4 tsp baking powder, 1/4 tsp sea salt
- Scoop the batter into each well of the Madeleine tray. I used a piping bag. NOTE: The batter is fluid, that's perfectly normal. Refrigerate for a minimum of 1 hour up to 24 hours.
BAKE!
- Preheat oven to 375F/190C. When the oven is ready take your Madeleine tray out of the refrigerator directly into the oven.
- Bake for 12 minutes at 375F/190C. (Every oven heats differently, monitor your madeleines from 10 minutes). It is ready when their centers have puffed up and their edges lightly golden/brown.
PERSIAN LOVE GLAZE PREPARATION
- While the madeleines are in the oven, make the glaze: Combine the powdered sugar together with the lemon juice, and rose water into a translucent glaze. Cover and set aside.1.76 oz powdered sugar, 1 Tbsp lemon juice, 1 tsp Rose Water
- Once your Persian Love Madeleines are out of the oven, pop them out of the tray. Brush the tops with the glaze and immediately roll in/sprinkle with the pistachios while they are still warm. Then, dip them in the melted white chocolate and sprinkle rose petals on top . Enjoy & Bon Appétit!raw pistachios
WHITE CHOCOLATE PREPARATION
- Place the white chocolate and coconut oil in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth, shiny and glossy. Stirring well to combine. Remove from heat and set aside to cool down.petals . Enjoy & Bon Appétit!edible dried rose petals, 4 oz white chocolate chips, 1/2 tsp coconut oil
- NOTE: These Madeleines are best enjoyed the day of, right out of the oven. However, you can store them at room temperature in a tin box up to 2 days.
Nutrition
Credit: Persian Love Madeleines from author Kathryn Pauline. Book: Piecemeal
Avec cette recette, je participe au Défi Culinaire mensuel du Bal du Livre crée et organisé par Alicia du blog Bal des Saveurs qui se tient tous les derniers Lundi du mois.
Aujourd’hui, je vous propose une recette du livre de Kathryn Pauline (Piecemeal), Persian Love Madeleines. La légende raconte qu’il était une fois, en Iran, une jeune fille Perse créa ce gâteau d’amour pour qu’un Prince tombe amoureux d’elle… J’espère que vous apprécierez ce classique du gâteau d’Amour Persan revisité en Madeleines, où vous retrouverez les délicats parfums d’Orient comme l’eau de rose, la pistache et la cardamome. Bises, ~Nessa
La liste des participant(e)s au défi Culinaire du Bal du Livre… C’est par ici :
- Christelle du blog La cuisine de Poupoule avec
- Nessa du blog Baking with Nessa avec des Madeleines d’Amour Persans
- Vanessa du blog La popote de petit bohnium avec
- Michelle du blog Plaisirs de la maison avec
- Catherine du blog Le chat gourmet avec
- Delphine du blog Oh la gourmande avec
- Rachida du blog Mon pti coin avec
- Nathalie du blog Une cuisine pour Voozenoo avec
- Thithoad du blog Les délices de Thithoad avec
- Irisa du blog Cuisine et couleurs avec
- Flo du blog Flo en cuisine avec
- Virginie du blog Ca ne sent pas un peu le brûlé là avec
- Michèle du blog Croquant Fondant Gourmand avec
- Céline du blog La cuisine de Silena avec
- Alicia du blog Bal des saveurs avec
On se retrouve le mois prochain pour une autre recette d’un autre livre. Bises, ~Nessa
