There is something so delicate, dainty and special about Madeleines. These little french cakes are not only delicious and buttery, but they are also pretty easy to make. I’ve always enjoyed them with classic flavours like vanilla and chocolate dusted with a bit of icing sugar, This time around, I decided to give a them little makeover and use some of my most favourite flavours. Rosewater and cardamom.

Typically one would brown the butter for that rich buttery taste, but in this case we want the rosewater to shine through. It also means we skip the browning step making the recipe as simple as ever.

It is winter where I live and I’m counting days until spring. I created this setup to resemble spring in my own kitchen. That is the best part about the job I do. I can recreate seasons and scenes right in my studio and kitchen. Who doesn’t like to have spring all year round"
Rosewater and Cardamom Madeleines
Makes 18

3 eggs
1/2 cup caster sugar
1/2 tsp rosewater
3/4 cup plain flour
1/4 tsp baking powder
1/2 tsp cardamom powder
60g unsalted butter, melted and cooled
100 g white chocolate, melted
pink gel food colouring

Preheat oven to 200°C. Grease well, a 12-hole madeleine baking pan.
Place eggs , sugar , rosewater into a large bowl. Using an electric mixer, beat until thick, pale and doubled in volume. Gently fold in flour , baking powder, cardamom powder and butter using a metal spoon. Cover bowl with clin...