Pecan and Pistachio Madeleines

I have called these madeleines but that is a limited definition. My version do not have the distrinctive shell shape but instead are miniature bundts. They are, however, a madeleine batter with ground pecan and pistachio nuts.

The method I used was a different one to my normal madeleine batter. I used a separated egg instead of whisking the egg and sugar to a light trail. I found this has produced a wonderful texture and lightness, with a perfect rise. The pistachios and pecans can be tasted just enough to give a rich warming flavour. They are buttery, moist and absolutely delicious. Whatsmore, the shape of the sponge was retained perfectly giving a very clear bundt shape. For once I greased my tin in a patient manner, one hole at a time, and I have to say, it was definitely worth it!