LEMON BERRY MADELEINES
Haskapa makes a great addition to any baker's pantry, adding a delicious berry flavour and deep purple colour to any kitchen creation.
Food blogger and influencer @samsfoodtravels added our superberry powder to her lemon madeline recipe with fantastic results. Here's how to make your own:
(Recipe adapted from an original version by Stephanie Duong (@Roselle_to)
2 tsp lemon zest
1 heaped tsp baking powder
2 tsp Haskapa
In a large heat-proof bowl, combine sugar, eggs and honey. Place the bowl over a gently simmering pot of water and whisky until the sugar is dissolved.
Meanwhile, melt the butter and stir in the lemon zest
Fold the dry ingredients (including Haskapa!) into the egg mixture in two additions, then fold in the butter until smooth.
Transfer the batter to a piping bag or container and refrigerate for at least 4hrs (or overnight).
To bake - first, chill the madeline pan in the freezer for 30 mins and preheat the oven to 190C
Spray the madeline pan lightly with baking spray. Fill each cavity up to around 1/3 full. Bake until the edges are golden and crisp and the domed tops are set (about 9 mins for a standard 12-cavity pan)
Unmold cakes and set on a cooling rack. Best eaten fresh!