Cranberry and Orange Madeleines

• eggs↗3 large
• granulated sugar↗120g g

  plus 1 tbsp

• light muscovado sugar↗1 tbsp tbsp
• vanilla bean paste↗½ tsp tsp
• unsalted butter↗150g g

  melted, plus a little more for the pan

• wheat flour↗150g g

  plus a little more for dusting

• baking powder↗1 tsp tsp
• ground ginger↗1 tsp tsp
• orange↗1

  zest and juice (needs 4 tsp juice)

• cranberries↗50g fresh or frozen g

  (thawed if frozen)

• crème fraîche↗

  for serving (optional)

Step-by-step instructions

1. 1

   Place the eggs in a large bowl and whisk for 2–3 minutes until the mixture becomes light and fluffy. If desired, you can use a stand mixer with a whisk. Add both types of sugar and continue whisking until the batter becomes thick and foamy, about 4–5 minutes. In a small bowl, combine the vanilla bean paste and melted butter, then slowly fold them into the egg mixture.

2. 2

   Sift the flour, baking powder, ground ginger and a pinch of salt into a bowl, then gently fold into the egg mixture until smooth. Add 3 tsp orange juice and all the zest. Cover and chill for at least 3 hours or overnight.

3. 3

   Transfer the cranberries to a small saucepan, place over low heat, add the remaining 1 tsp orange juice and additional granulated sugar. Cook for 5 minutes until the berries are soft but retain their shape. Preheat the oven to 200 °C (180 °C with convection/gas 6).

4. 4

   Butter and flour a madeleine pan. Spoon 1 tbsp of chilled batter into each mold, then press a few cranberries into each madeleine (you may have batter left for additional batches). Bake for 8–10 minutes until the edges are golden and crisp and a raised dome appears in the center. Remove from the oven and sharply tap the pan on the work surface to release the madeleines. Cover to keep warm while baking the remaining batter. Serve warm with crème fraîche, if desired.