Chocolate-Olive Oil Madeleines

These little cakes had a wonderful tender texture and though they didn’t taste of olive oil, they did have a distinctly different flavour.

The batter was an easy sponge cake batter that took just a few minutes to mix together but I found that the olive oil was quite difficult to incorporate into it. The recipes in this book have been contributed by different chefs/bakers/bloggers so the method varies from one recipe to another. This recipe does not call for a rest period for the batter so I baked the madeleines immediately; the cookies didn’t have the traditional hump on the top.

The directions called for greasing the pan with olive oil and then flouring it. Unfortunately, none of the cookies released on their own and had to be pried out. If ever a cookie cried out for a dusting of powdered sugar to pretty it up, this is the one! But the recipe called for a sprinkling of sea salt instead so that’s what I used. It did add an interesting dimension to the flavour of the cookie, pushing them even closer to the savoury side.

They were okay but not a recipe I’ll make again but it did teach me to stick to prepping the pan with melted butter/flour.