Pistachio, rose and raspberry madeleines from Persiana: Recipes from the Middle East & Beyond (page 229) by Sabrina Ghayour

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Notes about this recipe

  • Agaillard on April 11, 2024

    The batter tastes really really good and is a delight of its own! I made this in the shape of muffin as my madeleine mould was stolen in my move from the UK back in 2020, and didn't get around to buy a new one. so I didn't really get "the bump" but that is probably why. The cakes in themselves are lovely as well although the flavour obviously is not as sharp as in the dough. The cooking time was (way) off, it needs more - I did 5 minutes at 170 in convection followed by 5 minutes at 150, then another spike at 170 for another 5 and still let it in the oven while it was still hot for a while, and then it was nice and golden. The raspberry is a nice touch (although I felt not really "Iranian" but brings a nice tangy touch.

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