-
1
Add the sugur to the eggs, and mix together very well.
-
2
Add almond flour and mix in.
-
3
Sift in the white flour and baking powder, and mix.
-
4
Add the melted butter little by little, mixing between additions.
-
5
Mix in the honey too.
-
6
Let the batter rest for as long as possible.
-
7
Overnight is fine.
-
8
Butter the molds (not listed) and flour.
-
9
If you do this in advance, chill the molds in the refrigerator.
-
10
Soak the cherry blossoms in water to de-salt.
-
11
Spoon in the batter, and bake for about 15 minute in a preheated 180C oven.
-
12
When the center start to puff up, top with cherry blossoms.
-
13
Even if you put on the cherry blossoms from the start, they won't fade much since the cakes are baked for such a short time.
-
14
But they will puff up so the blossoms may get shifted from the center.
-
15
When they have cooled, wrap in plastic wrap and store.
-
16
Even if the cherry blossom stem is sticking out, it will settle down when wrapped.
-
17
If you put the cherry blossom on the bottom of the madeleine mold, it will come out like this.
-
18
The next day the flavors will have blended together and the madeleines will be even more delicious.
-
19
Try using them as desserts for a hanami (cherry blossom viewing) picnic.
-
20
Make the madeleines without the cherry blossoms during other seasons.
-
21
They are very well received as gifts.
