Jasmine maple madeleines

The Madeleine just might be the most famous cake in literature, a little funny considering how few of us (myself included) have actually read more than that single quote from In Search of Lost Time. But even that just one quote, the idea of madeleines dipped in lime-flower (linden blossom) tea has stuck with me.

Not unlike canelés, madeleines are easy to overlook and have a rather short window of deliciousness. Even shorter for madeleines than caneles, they are the very best eaten within an hour or two after baking. Slightly warm, pillowy soft and fragrant.

They are wonderful with a cup of tea in the afternoon, but I really love them dressed up as a dessert with a warm maple sabayon and poached peaches (both recipes are coming later).

You can swap out the maple syrup for honey, leave out the jasmine tea or substitute with whatever spices you love the most.