We ask 10 outstanding food bloggers to share recipes they learnt from the significant mother in their lives. Emelia Jackson’s Mother’s Day contribution is a twist on her Baba’s favourite recipe. From Northern Greece, Emelia’s grandmother excelled at anything she touched, especially cooking and LOVED all things sweet. She passes along a legacy of resilience and strength to all the women in the family. “I attribute much of my ability and love of food to my beloved Baba”.
- Madeline tray
- Cooling rack
- Stand mixer or hand mixer
- Silicone spatula
- Piping bag & tips
- Serving platter (see Maxwell & Williams Swank range as pictured)
- 125g butter
- 1 cup sugar
- 2 eggs
- pinch of salt
- 1 1/2 cups self raising flour
- 1/4 cup coarsely crushed walnuts
- 1/2 cup milk
- 100g softened unsalted butter
- 100g icing sugar
- 1 tsp mixed spice
- 1 tsp vanilla extract
- Zest and juice of 1/2 an orange
- Preheat the oven to 180C.
- Cream together the butter and sugar until light and fluffy
- Slowly add the eggs, one by one, until fully incorporated.
- Fold through the remainder of the ingredients until smooth.
- Spray the madeline tray with oil and add a tablespoon of batter. Bake for 15 minutes until golden brown.
- For the buttercream, beat together all of the ingredients until pale and fluffy.
- Transfer to a piping bag and pipe a small amount onto each cooled madeline.