Andalusian Orange & Almond Upside Down Cake
Inspired by the almond blossoms and sun-warmed oranges of Andalusia, chef Olivia Hayo created this recipe using fresh citrus and almond flour from her local farmers market in Little Italy.
With the right pan and a bit of patience, these gorgeous, spongy madelines filled with rich Nutella are easier to make than you might think.
Ingredients
SERVINGS: 18 Pieces
- ¾ stick (80 gr) butter
- 3 free-range organic eggs
- 2/3 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- cooking spray
- 18 teaspoons Nutella
Preparation
A few notes before we begin.
The madeleines form their “bump” with the temperature shock, so to acheive this, it is best to let the dough chill in the refrigerator overnight and bake in a completely preheated oven.
The traditional steel pan will help create the perfect texture, so it is worth using one.
Instructions
Start by melting the butter in the microwave.
Place the eggs and sugar in a large mixing bowl. Whisk vigorously until white and bubbly, about 1 minute. Stir in the milk and vanilla extract.
Add the flour and baking powder. Whisk from the center out in a slow circular motion until smooth and incorporated. Mix in the melted butter last.
Refrigerate in an airtight container overnight or at least for at least 2 hours, or until cold.
Preheat the oven to 430F and lightly coat a steel Madeleine pan with non-stick cooking spray.
Transfer the batter to a pastry bag (or any bag) and cut one corner. Use the bag to pipe batter into cavities a ⅓ of the way full.
Spoon about 1 tsp of cold Nutella in the center of each mold. Cover with more batter.
Bake in preheated oven for 10 minutes or until golden.
Remove and let cool completely before removing from the pan.
Transfer to an airtight container. Store at room temperature for up to 4 days.
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