So my yearly escape from the snowy abyss will take place in February, when I will be visiting sun-soaked San Juan, Puerto Rico. Kevin and I have never been, but I hear it's a city rich in history — complete with beautiful architecture, nature and amazing food. And for those of you who have traveled there, I welcome your suggestions.
In the meantime, baking seems to help me pass the time. So here's a little sunshine for your dreary, winter Monday.
- 2/3 cup cake flour (sifted)
- 1/4 teaspoon baking powder (sifted)
- 1/8 teaspoon salt
- 2 whole eggs
- 1/4 teaspoon vanilla paste
- zest of 1 orange
- 1 teaspoon orange juice
- 1/2 cup unsalted butter (melted and cooled)
- 1 cup confectioners sugar (sifted)
Preheat oven to 350º F. Butter (2) 12 ct. madeleine molds. Sift flour, baking powder and salt together and set aside.
In an electric mixer, beat together the eggs, orange juice, zest and vanilla on high for 5 minutes. Add confectioners sugar gradually, and beat again on high for another 5 minutes until batter thickens.
Gently fold the flour mixture into the batter, then add melted butter. Spoon or pipe batter into molds filling 3/4 of the way. Bake for approximately 8 minutes, or until edges are light brown. Allow to cool in pans for 2 minutes, then invert onto a cooling rack.