Cashew Nut Madeleines
Recently I made a batch of Financiers – a cake made with ground almond flour in small cupcake pans – and they were delicious. The only issue is, once you start eating them, you cannot stop. After baking a batch and finishing them in two days, the idea of making cakes using cashew nut flour in a Madeleine pan came to me. I modified the original recipe by adding cardamom and vanilla. The financiers were a bit dense. So, I decided to add a small amount of baking powder for lift. My taste testers (my family) thought they were a bit too sweet, so I reduced the amount of sugar used in my recipe. These cashew nut Madeleines are unbelievably good and uses only a handful of ingredients.
Madeline pans are recommended for making these cakes, but a small cupcake pan would work too. My coffee grinder came in handy for making flour out of raw cashews, but a blender would do fine. Most of the flavor comes from the brown butter in the recipe, made using regular butter melted until the milk solids turn light brown.
Roasted cashews would work here, but the cake using raw cashews turned out to be more tender.
Makes 15 to 16 cakes
TIME 40 minutes
Hi everyone, my name is Aswathy. I love trying out new recipes but not so much of the cleaning. These posts are mostly about cooking and will include recipes from all over the world.
Ingredients and Instructions
5 tbs. butter
Start making brown butter by placing a saucepan with the butter on the stove at low heat. Once you start noticing milk solids at the bottom of the pan turn golden brown and a nutty aroma coming from the butter, turn the heat off. This happens very fast, so watch closely. Remove the pan immediately and transfer the butter to a bowl, otherwise it will continue cooking. Set it aside to cool.
Adjust oven rack to middle position and preheat to 375 degrees F. To prepare the Madeleine pan (or mini cupcake pan), mix two teaspoons of melted butter with one teaspoon of flour. Brush the pan lightly with the mixture. This step is very crucial for easy release of the cakes from the pan. If you have baking spray with flour, you can use that instead.
3 oz sugar
4 oz cashew ( preferably raw cashew)
Add raw cashew and sugar to a coffee grinder or blender and process until it has the texture of cornmeal.
1/8 tsp. salt
2 cardamom pods, ground
2 tbs. all purpose flour
1/4 tsp. baking powder
3 oz egg white, lightly whisked
1 tsp. vanilla
Transfer the flour to another bowl and add salt, cardamom powder, flour and baking powder and mix well. Add egg whites and vanilla. Using a rubber spatula stir until well combined and the mixture looks shiny and smooth. Stir in the browned butter (cooled to room temperature) until fully incorporated. Pour about one and a half tablespoons of batter into molds and bake for about 10 minutes or until the edges are golden brown and springs back when pressed lightly.
Remove from the oven and immediately place a wire rack on top. Invert the pan and the rack. Carefully remove the tin and the cakes should release from the pan easily.
You can dust the cakes with powdered sugar or dip them in glaze if you like. Let them cool for 20 minutes before serving. Enjoy!
