Glazed Orange-Flower Madeleine Cake

Name: Glazed Orange-Flower Madeleine Cake
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 12 serving(s)
Ingredients: 3/4 cup unsalted butter, plus more for greasing pan; 1 cup sifted cake flour, plus more for dusting pan; 2 large eggs; 1 cup sugar; 1 teaspoon vanilla; 1 cup confectioners' sugar, sifted; 1 tablespoon whole milk, hot; 2 teaspoons whole milk, hot; 1/2 teaspoon vanilla; 2 teaspoons finely grated orange zest

Submitted by MarielC

"From the NY Times adapted from “Joy of Cooking” (1995)."

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Ready In:: 1hr 10mins
Ingredients:: 10
Serves:: 12

ingredients

For the cake
³⁄₄ cup unsalted butter, plus more for greasing pan
1 cup sifted cake flour, plus more for dusting pan
2 large eggs
1 cup sugar
1 teaspoon vanilla
For the glaze
1 cup confectioners' sugar, sifted
1 tablespoon whole milk, hot
2 teaspoons whole milk, hot
¹⁄₂ teaspoon vanilla
2 teaspoons finely grated orange zest

directions

Preheat the oven to 350 degrees. Butter an 8-inch cake pan. Place a round of parchment on the bottom, butter the parchment and dust the entire pan with flour, tapping out excess.
Melt the 3/4 cup of butter in a small saucepan. Cool to lukewarm and skim the white solids off the top.
In the bottom of a double boiler, bring 1 inch of water to a very low simmer. Set the top over it. Add the eggs and whisk until lukewarm. Whisk in the sugar. Remove from the heat and, using a hand mixer, beat until pale and creamy, incorporating as much air as possible, 3 to 5 minutes. When cool, gradually fold in the cake flour. Mix in the melted butter, vanilla and neroli oil. Transfer to the cake pan and bake until a toothpick inserted in the middle comes out clean and the cake is golden, 22 to 25 minutes. Cool completely on a wire rack. Using a knife, separate the edge of the cake from the pan. Turn the cake out onto a plate.
When cool, prepare the glaze. Place the confectioners’ sugar in a bowl. Stir in the milk, vanilla and orange zest. Spread over the top of the cake.
Note:One-half teaspoon orange-flower water may be substituted for the orange-flower oil, but it will lack the intensity and flavor of the oil.