2 tablespoon unsalted butter
¼ cup olive oil
½ cup whole wheat flour
¼ cup unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup sugar
Preheat oven to 400 degrees F.
In a small pot, melt the butter with the zest of the orange and the lemon. I use a zester, rather than a Microplane, because I like the big ribbons of zest in the Madeleines. As soon as the butter is totally melted, shut off the heat, and add the olive oil. Allow to cool and infuse.
In a medium bowl, whisk together the two flours, baking soda, and salt. Set aside. In a large bowl, whisk together the eggs and sugar. Squeeze two tablespoons of juice from the orange, and whisk into the eggs and sugar. Add the cooled butter – olive oil mixture, and whisk to combine.
Add the dry ingredients to the wet ingredients in batches, stirring just to combine. Spray the Madeleine pans with olive oil spray. Spoon 1 tablespoon of batter into each Madeleine mold. Bake for 10 minutes. Allow to cool for 5 minutes in the pan, and then completely on a rack. Eat!print this recipe