A buttery, soft-spiced three-bite-cake, studded with currants, slivers of almonds and a hint of candied orange peel. The perfectly elegant holiday treat, for breakfast, afternoon tea or dessert.
Melt butter slowly in a small pan. Add rum and set aside to cool.
In a small bowl, sift together the flour, baking powder and cardamom.
Crack eggs into a medium bowl. Add salt and sugar and then beat until frothy.
Tip flour into the eggs and fold together until partially mixed. Toss in the preserved lemon, almonds, currants and candied orange peel. Pour the melted butter over everything and stir to combine well.
Cover the bowl with plastic wrap and refrigerate overnight or up to one day.
Preheat oven to 350F. Generously butter a madeleine pan and dust with flour. Lightly tap the pan upside down on the counter to remove the excess flour.
Measure 2 tablespoons of madeleine batter into each mold. Place in the centre of the oven and bake for 13-15 minutes. The tops should be slightly puffed and the edges light golden.
Remove the madeleines from the oven and immediately invert the pan over a cooling rack. Tap gently to release the cakes.
Wash and butter the pan again and bake the remaining batter. Enjoy madeleines warm.
Notes
If you don't make your own preserved lemons, you can find them in most gourmet grocery stores or on Amazon.