These cakes are a cross between madeleines and cornbread, sweetened with honey.
- Yield: Makes 2 1/2 cups batter, enough for about 12 small cakes (about 2 1/2 inches in diameter)
Source: Martha Stewart Living, October 2009
- 1 cup all-purpose flour, plus more for pan
- 1/2 cup fine yellow cornmeal, preferably stone-ground
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup sugar
- 4 large eggs
- 2 tablespoons honey
- 6 ounces (12 tablespoons) unsalted butter, melted and cooled, plus more for pan
- Orange Glaze
Whisk together flour, cornmeal, baking powder, and salt in a medium bowl. Whisk together sugar and eggs in another medium bowl until pale and thick, about 2 minutes. Whisk in honey. Fold in flour mixture using a rubber spatula. Pour in butter in a slow, steady stream, folding gently to combine. Refrigerate batter for at least 4 hours (or overnight).
Preheat oven to 400 degrees. Butter and flour a cast-iron pan, and fill about three-quarters full. Bake until golden around edges (time will vary depending on size of pan). Remove from oven, and immediately transfer madeleines from pan to a wire rack. Let cool. Coat each with glaze, and serve immediately.