Happy Valentines

Plus a recipe and a special offer

As Valentines approaches I can’t help but get caught up in the excitement of the red roses and pink ribbons we’re using at Violet at this time of year.

I’m also so excited to be able to offer you all an exclusive couples’ offer for my upcoming retreat at villa Rocca Delle Tre Contrade in Sicily this spring; a booking for two people sharing a room comes with a 20% reduction this month, so you can share this experience with someone equally as special. Of course it’s not just for couples, and as I’ve written before cooking is all about sharing the love be it for partners, friends, or family.

If you’re looking for something a bit more low-key, we’re offering incredible seasonal treats at the bakery, including our heart shaped smash cakes. People clamour for these year round, but we stick to our guns and they’re only available for Valentines at both Violet in Hackney and at Violet at the Alaïa Café on Bond Street.

You can also get your hands on our lemon meringue pies, seasonally made with a baby pink rose meringue and topped with a cocktail cherry, and a special gift box of madeleines tied up with ribbon alongside all our classics. You could also just get a gift card for that someone in your life to make their days a little bit sweeter – these digital vouchers can be used for any purchases online, or for ordering a cake, or just for coffees and treats in store.

And if none of this is for you, I present my recipe for madeleines below. This is one I’ve had on the books for years, ever since I was gifted a set of beautiful antique madeleine tins when I opened my bakery. For a while they hung on the wall as decoration, but I had to use them and they’re what we bake with to this day. The recipe itself, however, has changed and it gets tweaked and updated constantly – there’s a trail of past versions both physical and digital in our archives as my chefs and I strive for the perfect light bake. This recipe uses two types of flour for that inimitable crumb, and three sources of sugar both for flavour and for the unmistakable golden hue. At Violet we use a local honey procured by the London Honey Company, but I would suggest trying different ones if you can. You can’t go wrong with a blend, but the flavour profiles of different varieties change the final taste in wonderful ways.

Once you have made the batter, it has to chill overnight for the best results, but don’t leave it any longer than 48 hours or the baking powder will lose its potency and the madeleines won't rise. You will need a Madeleine tin for this.