2 large eggs
2/3 cup sugar
1/2 teaspoon of lemon zest
2 tsp of chopped cardamom
1 teaspoon vanilla extract
1/8 tsp salt
1 cup all- purpose flour
10 tablespoons unsalted butter, melted, cooled slightly
1/2 teaspoon of Saffron threads soaked in 1 teaspoon of water of water
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Preheat oven to 375°F. Butter and flour pan for large madeleines (about 3x1 1/4 inches)... or a corn on the cob mold :)
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Sift together the flour and salt. Working in a mixer fit with the whisk attachment, beat the eggs and sugar together on medium-high speed until they thicken and lighten in color, two to four minutes. Beat in the lemon zest, saffron, cardamom, and vanilla. slowly, mix the dry ingredients, followed by the melted butter. Do not over mix. Cover the batter with plastic wrap, pressing the wrap against the surface to create an airtight seal, and chill for at least 3 hours.
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Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-16 minutes. Cool 5 minutes. Gently remove from pan.
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Recipe from: Layla Shaikley
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