The Blog

Women are from Venus, they said. Sensitive, sometimes illogically touchy and hormonally unstable. Non sense isn’t it? Well… so much that I don’t want to agree to that, yesterday was one of those day  that I couldn’t feel the bottom of my feeling. I just felt miserable all day and everything seemed to have gone out of my way.

Thank God , today is different…better. Started  in the morning with the postman knocking on my door… An “amazon” package… What could it be?… My mini angel cake moulds or  my new lens?… It’s the lens, yeay…  I had to make something to test lens, hadn’t I?

So here they are, agave nectar  blueberry madeleines, I bought this agave nectar a while ago and wonder how would it taste in bake goods, to tell the truth… I still have to get use to the leafy taste, I don’t know?… I definitely need to find another flavor to pair it with… hmm… wondering what  it would be… Any idea? 

Agave Nectar  Blueberry Madeleines

Recipe adapted from here

Ingredients

• 1 cup (140g) flour, sifted
• 1 teaspoon baking powder
• 4 eggs, lightly beaten
• 1 cup (200g) sugar
• 4 tablespoons agave nectar
• 1 stick (4 oz/113g) unsalted butter, melted and cooled
• Blueberries

Directions

Preheat the oven to 200ºC/400ºF. Lightly grease two 15 ½-by-9-inch (38×22cm) nonstick madeleine pans.

In a separate small bowl, combine the sifted flour and baking powder. Set aside.

In a large bowl, combine the eggs, sugar and agave nectar. Using a spatula, fold in the dry ingredients until just combined; the batter will be slightly stiff. Add the butter and essence, mixing until just combined (do not overmix). Cover and refrigerate for 30 minutes.

Spread a heaping tablespoon of the batter evenly into each madeleine cup, add in bluberries and bake for 8 to 10 minutes, until a hunchback has formed on the puddings and they are golden brown. Unmold them immediately onto a wire rack and allow them to cool completely.