Active Time

　　35min

　　Total Time

　　1hr

　　Spiced cakes, like the warm miniature madeleines served at Aix, in Manhattan, seemed the perfect pairing for the hibiscus tea sorbet and basil and orange ice creams . Unlike the madeleines that Aix pastry chef Jehangir Mehta makes, ours are the traditional size.

　　

Ingredients

Makes 12 madeleines

　　3/4 stick (6 tablespoons) unsalted butter, melted, plus 1 tablespoon (melted) for greasing molds

　　3/4 cup all-purpose flour

　　1 teaspoon baking powder

　　1/2 teaspoon cinnamon

　　1/2 teaspoon ground coriander

　　1/4 teaspoon freshly grated nutmeg

　　1/8 teaspoon ground allspice

　　1/4 cup granulated sugar

　　3 tablespoons packed light brown sugar

　　2 large eggs

　　Confectioners sugar for dusting

　　

Special Equipment

a madeleine pan with 12 (3- by 2-inch) molds*

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F. Brush molds with some melted butter, then chill until set, about 5 minutes. Brush molds again with some melted butter and chill pan.

　　

Step 2

Sift together flour, baking powder, spices, and a pinch of salt.

　　

Step 3

Whisk together sugars and eggs until combined well. Add flour mixture and whisk until just combined, then stir in remaining butter (6 tablespoons) until just incorporated. 3Spoon batter into molds, filling them about two thirds full. Bake 5 minutes, then reduce oven temperature to 350°F and bake until springy to the touch and edges are lightly browned, 4 to 6 minutes. Turn out onto a rack and cool 15 minutes. Just before serving, dust with confectioners sugar.

　　

Step 4

*Available at many cookware shops and Bridge Kitchenware (800-274-3435).