Local chef and ever-busy Cape Town-based baker Leila Padayachi shared one of her favourite recipes with House and Leisure… If you missed America’s favourite cookie’s birthday, then here is a easy recipe to commemorate the Oreo’s 100th birthday.
This century old biscuit has a mysterious name and pattern, a specified ratio of ‘cookie-to-crème’ (71% to 29%) and insane sales figures – 450 billion from 1912-2012 in 100 different countries. Stacked, they could reach the moon and back five times! We twist them, we dunk them and some of us love them. But, truth be told, I’m not a big fan of the Oreo.
What I love instead are… madeleines! So this week I’ve created an edible juxtaposition called (drum roll please)… the Oreo Madeleine. Yip, as you know, these two baked goodies are world’s apart. Madeleines are very small French sponge cakes with an iconic shell-like shape. They get this form from the baking pan that they are made in. I’ve used a traditional Génoise as the base for my recipe. Génoise is one of the few sponge recipes that does not use a chemical raising agent. Instead, air is suspended in the batter during mixing to give volume to the cake. They are traditionally flavoured with lemon zest or vanilla, but I’m throwing caution to the Southeaster!
My Oreo Madeleines are light as a feather, they have a super special birthday surprise in the middle and a chocolatey coating on the outside. Enjoy!
85g cake flour 30g cocoa powder
½ teaspoon baking powder
A pinch of salt
2 large eggs
100g castor sugar
¼ teaspoon vanilla extract
70g butter, melted and cooled
100g dark chocolate, melted
for the almond filling
30g whole almonds, roasted and ground to a fine consistency
Directions: Sift together the flour, cocoa, salt and baking powder. In a mixer fitted with the whisk attachment, beat the eggs and sugar on a high speed until thickened and fluffy. Add the vanilla. Switch to a large rubber spatula and gently fold in the dry ingredients, followed by the melted butter.
Cover the batter with cling film and place in the fridge over night.
To make the Oreo filling, mix the marzipan and the ground roasted almond, until well combined, wrap tightly in cling film. Preheat the oven to 180C. Remove the batter from the fridge and allow to cool to room temperature.
Grease the Madeleine tin, place one tablespoon of the mixture in each mould, then cut the filling into 12 R5 coin sized pieces and place one in each mould. Smooth the batter over the filling and bake for 8-10 minutes.
Once baked, invert the tin and allow to cool upside down.
Half dip each Madeleine in melted dark chocolate, and wait for all to set.
Serve with a hot cuppa tea/ coffee.
For more information or to sign up to Leila’s newsletter featuring a scrumptious cake of the week, call her on 021-461-7113 or email firstname.lastname@example.org.