- Prep time 30 minutes
- Cook time 15 minutes
- Serves 8
I created this recipe for mini loaves that get topped with marshmallow and dipped in chocolate. Madeleines rose too much and pound cake was too dense and too sweet; these are somewhere in between. They dome just a bit and have a tight crumb without being unpleasantly dense. Because the recipe isn't as sugary as many pound cakes, you don't have to worry about excess browning before the centers are cooked. You can substitute corn syrup for honey and sour cream for creme fraiche if it's what you have on hand, and feel free to leave out the rum entirely (or sub a different alcohol). Add whichever mix-ins and toppings speak to you. I probably wouldn't go with more than 180g of mix-ins, but do what works for you!
In my silicone mini-loaves these are done in about 15-17 minutes at 350 Fahrenheit (no fan). Keep in mind metal pans conduct more heat and will brown more quickly. I'd bump the temperature down 25 degrees in a fan-forced oven. —vicentebistro
Egg Yolks (6)
Whole Egg (1)
Cake Flour (low protein)
- Have melted butter, oil, and dry ingredients (flour, almond flour, baking powder) set aside before beginning.
- Whisk together egg yolks, whole egg, sugar, and honey until pale and thickened, about 1-2 minutes. Don't whisk until ribbon stage or anything, just enough to fully incorporate and lightly aerate, either by hand or with an electric mixer.
- Whisk the creme fraiche, vanilla, and rum into the egg mixture.
- Sift the dry ingredients into the egg mixture and whisk just until combined, or even just shy of totally combined.
- Add the melted butter and oil, whisking slowly at first to incorporate and then whisking more vigorously until a thick, homogeneous batter is achieved.
- Portion and bake at 350 for 15-18 minutes, but start checking the oven after about 12. If you prefer to pipe the batter into molds, give it a few minutes to harden at room temperature.