Ingredients:
* 55 g (½ cup minus 1 tbsp) all-purpose flour
* 25 g (¼ cup) cashew powder
* 45 g (¼ cup) caster sugar
* 35 g (2½ tbsp) melted butter
* 45 g (3 tbsp) curd
* 20–25 g (1½–2 tbsp) milk
* ¼ tsp baking powder
* ⅛ tsp baking soda
* ¼ tsp cardamom powder
* A pinch of salt
* 100–120 g white chocolate, for the shell
Method:
1. Whisk the sugar and milk together until combined.
2. Add the curd and mix well.
3. Sift in the flour, cashew powder, baking powder, baking soda, cardamom powder and salt. Mix until just combined.
4. Temper the batter with the butter and mix everything nicely.
5. Cover and chill the batter for 30–45 minutes.
6. Melt the white chocolate and pour a little into each madeleine mould. Spread to coat the shell, then chill until set.
7. Pipe the chilled batter into the moulds and bake in a preheated oven at 180°C for 10–13 minutes, until golden and cooked through.
8. Let the madeleines cool completely, then gently unmould and enjoy!
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