Cardamom Madeleines with Roasted Tamarillo Fool

, from Issue #31. September, 2015
Photography by Nick Tresidder.
Cardamom Madeleines with Roasted Tamarillo Fool

Cardamom Madeleines are a perfect treat for colder evenings or weekends. They taste deliciously served warm or cold. 

Serves: 6–8


6-8 tamarillos
50 grams brown sugar
2 tablespoons runny honey
¾ cup cream
200 grams Greek-style yoghurt
1 teaspoon vanilla extract

125 grams butter
3 eggs at room temperature
125 grams plain flour
½ teaspoon baking powder
125 grams caster sugar
pinch salt
¼-½ teaspoon ground cardamom
½ teaspoon vanilla extract


Preheat the oven to 180ºC. 

Fool: Halve the tamarillos and scoop the flesh into a small baking dish. Add the brown sugar and honey and mix to combine. Cover with aluminium foil and bake 40-45 minutes. Cool completely. 

Beat the cream to soft peaks then gently stir through the yoghurt and vanilla paste. Gradually fold through the cooled tamarillos making sure you leave a marbled effect. Refrigerate until ready to serve.

Madeleines: Melt the butter, leave to cool then stir in the eggs and gently combine.

Combine the dry ingredients in a bowl. Make a well in the centre and gradually mix in the eggs and butter. Cover and refrigerate for about 30 minutes. 

Preheat the oven to 190ºC. 

Lightly grease the madeleine moulds with a little extra melted butter and fill them 3/4 full with mixture. Bake 12-14 minutes or until the cakes are lightly golden and well risen. You may need to cook them in several batches depending on the size of your moulds.Grease the moulds for each batch. 

Serve the cakes warm or cool with the tamarillo fool.