”What’s life if you can’t dip a cake into tea…” Marcel Proust , ‘In Search of Lost Time’.
Madeleines are one of those little things that can brighten my day. Soft, light and delicious. Quick and easy to make, and the kids love them…it just can’t get better !
The quantity you see below makes about 12 – 14 Madeleines, so sometimes I double it. If you don’t have Madeleine Mold, you can use muffin (patty) tin instead.
Recipe adapted from Michael Vanheste
- 120g|4 oz lightly salted butter
- 2 medium eggs
- 100g |3 oz caster sugar
- 60g | 2 oz plain flour
- 40 g | 1 1/2 oz ground almonds
- 1 orange (or lemon), zested
1.Preheat the oven to 180 degrees (fan assisted). Gas mark 5.
2. Use the butter to make a ”Beurre Noisette”. How to make it you can see HERE. Leave it to cool.
3. In a metal bowl, whisk the egg with the caster sugar until the mixture has become light and airy.
4. Sift the flour and ground almonds into the bowl and gently fold into the egg mixture together with the lemon zest. Finally, gently stir the Beurre Noisette through the mixture. Leave to rest for about an hour if you have the time, this will allow the gluten in the flour to relax, ensuring the cakes are light.
5. Brush the moulds with melted butter and dust with flour. Spoon the batter into the madeleine moulds filling them until 3/4 full. Bake in the preheated oven for 8-10 minutes or until golden brown and springy to the touch.
6. Leave to cool in the mould for a while until cool enough to handle and then turn out onto a wire rack.