Buckwheat, Date, Lime and Black Sesame Madeline

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3 large eggs
1/2 cup sugar
3/4 cup buckwheat flour
1/4 cup rice flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon vanilla extract
zest of 2 limes
8 tablespoons butter
1 tablespoon honey
6 Medjool dates, finely diced
1/4 cup black sesame seeds
Melted butter for brushing pan

In a stand mixer with whisk attachment, cream together the eggs and sugar on high speed for 3–5 minutes. Sift together flours, baking powder, and salt. Stir into egg and sugar mixture, then add vanilla and zest. Let rest for an hour.

During this time melt the butter and honey together and allow to cool to room temperature. Pour the butter mixture into the flour/egg mixture in a steady stream, stirring. Allow batter to rest for an additional hour in the refrigerator, then incorporate the dates and black sesame seeds. Rest for at least two hours, ideally overnight.

Preheat the oven to 400°F. Using a pastry brush, brush the interiors of the madeleine pan lightly with the butter. Using a 1 3/4-inch ice cream scoop, scoop flattened balls of batter into the madeleine pan. Wet your fingers and slightly flatten the top of each scoop.

Place the pan on a baking sheet and place in the oven. After 6 minutes, lower the oven temperature to 350°F and rotate the pans. Check again 4 minutes later. The madeleines should be browning around the edges and puffed up a little in the middle. Using your forefinger, press lightly on the center hump — when the madeleines are finished baking, they should spring back at your touch.

Remove the madeleines from the oven. Using a butter knife or an offset spatula, gently loosen the madeleines from their molds and tip the whole pan onto a cooling rack. Flip the madeleines so their puffed tops are facing up. Let cool. Store in an airtight container for a few days or freeze for several weeks. Makes 12 large madeleines.

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