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Ginger Cubeb Madelines and Ice Cream with HimalaSalted Caramel Drizzle

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Sustainable Sourcing, LLC


1 1/4 c. organic pastry flour
1 tsp. baking powder, non-aluminum
2 eggs
1/2 c. organic powdered sugar
1 tbsp. lemon or orange juice
6 tbsp. butter, melted
grated rind of lemon or orange


Preheat oven to 375F and grease a 12-cup madeline cake tin. Sift flour and baking powder together. In another mixing bowl, beat eggs and icing sugar together until mixture is thick. Fold in rind and juice (either lemon or orange). Fold in some of the flour mixture and then the melted butter, alternating until both are completely mixed. Let stand for 10 minutes, then spoon into tin. Bake for 15 minutes and rotate halfway through. Dust with icing sugar before serving. Makes 12 Madeline cakes.

Agave Caramel Sauce


1 c. organic agave nectar
6 tbsp. organic butter
1/2 c. organic heavy whipping cream


Caution: Caramel bubbles can get hotter than boiling water.

Have all the ingredients ready to go at once. Heat agave moderately or on high heat in a large heavy-bottomed 2-quart or 3-quart saucepan (to allow for bubbling). Stir vigorously as it begins to bubble. As soon as it comes to a boil, stop stirring. Add butter, whisk until melted, take the pan off the heat. Slowly add cream, continue to whisk. Whisk until sauce is smooth. Let cool in the pan for a couple of minutes, then pour into a glass mason jar and let sit to cool to room temperature. Stores in frig for up to 2 weeks. Warm before serving. Makes a little over one cup of sauce. Serve with organic ice cream, madelines. Grate fine powder of HimalaSalt on sauce, adding exquisite flavor and balance.