The bright, citrus notes of Blood Orange Agrumato (fused) Olive Oil play beautifully with the deep, earthy, rich dark chocolate. The exterior edges are just ever so barely caramelized, while the middles are ethereal and moist.
Needed for this recipe:
1 cup flour + 1/4 cup for pan
1/3 cup cocoa + extra for dusting madeleines
1/2 teaspoon baking powder
pinch of salt
1/2 cup granulated sugar
2 large eggs
1/3 cup Sunshine Coast Olive Oil Co. Blood Orange Olive Oil + 1 tablespoon for greasing pan
Preheat the oven to 375.
Grease a 12 portion madeleine pan* with with Blood Orange Olive Oil oil and then dust with flour.
*you can use a muffin tin if you do not have a madeleine tin.
Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the Blood Orange Olive Oil and beat for another minute. Sift together the flour, baking powder, salt, and cocoa in another bowl and fold in to the wet ingredients making sure to not leave any dry spots.
Spoon in the to the prepared madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.
Immediately un-mold the cookies on to a rack to cool. Dust with cocoa (optional). If you only have one madeleine pan, clean it and repeat the process above a second time as this recipe makes 2 dozen cookies.
Allow to cool and enjoy. These are best fresh, the day they’re made.
Makes 2 dozen
To die for when topped with Blood Orange Whipped Cream