Blood Orange Madeleines with Pistachio and Cardamom

Blood Orange Madeleines with Pistachio and Cardamom are light, fluffy, not too sweet, and delicately spiced.

📝 Ingredients

• 3 eggs
• 130 g brown sugar (2/3 cup)
• 160 g plain flour (1 1/4 cups)
• 50 g ground pistachios
• 1 1/2 tsp ground cardamom
• 1 1/2 tsp baking powder
• 2 blood oranges
• 200 g butter (melted and cooled, 7oz)
• icing sugar (for dusting)
• 1/4 tsp ground cardamom (additional, for dusting)

👨‍🍳 Instructions

1. 1Zest one of the oranges and squeeze out the juice of both the oranges. This should measure around 1/3 cup. Place the eggs and sugar in the bowl of an electric mixer and whisk until thick, pale and doubled in volume, around 5 minutes.
2. 2Combine the juice and butter and add to the egg mixture in two batches, folding through until combined. Sift in the flour and cardamom and add the ground pistachios and fold through the mixture.
3. 3Cover and leave to rest in the refrigerator for at least 1 hour, or overnight.
4. 4When you are ready to bake the madeleines, preheat the oven to 180 Celsius 350 Fahrenheit. Butter and flour a 12-shell madeleine tin and place heaped tablespoons of the batter into each mould.
5. 5Bake for 8 to 10 minutes or until golden and cooked through. Transfer the madeleines to a wire rack to cool and wash, dry, butter and flour the tin and repeat with remaining batter. Dust with icing sugar and cardamom and serve warm.