Marvellous Madeleines
Sophie Lombardi
Is there anything more delightful than a little cake shaped like a sea-shell.? The perfect sized treat to dip in your tea and guzzle on the go. Madeleines remind me of car journeys across France in the 80’s, when a bag would be bought from a service station as a treat for good behaviour. We would fall upon these little cakes like seagulls in the back seat, butter sticking to our little fingers.
I have recently discovered that Madeleines are surprisingly easy to make and can be packed up nicely for a gift. Unlike most of my baking, they reliably rise in the oven and are very light in texture. You need to invest in a good quality non-stick Madeline tin which must never ever be washed in the dishwasher. I use the recipe below and swap out the lemon for vanilla, coco powder or elderflower cordial for variation. There is always the option to paint the reverse side of the madeleine with chocolate if you want to get fancy!
Linen Tablecloth and Napkins in ‘Trianon (SALE).
Madeleine Recipe
Ingredients
2 free-range eggs
100g caster sugar
100g plain flour, plus extra for dusting
1 lemon, juice and zest
¾ tsp baking powder
100g butter, melted and cooled slightly, plus extra for greasing
Method
Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully spooning into the prepared madeleine tray (you will see little bubbles forming in the mixture when it is ready).
Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly.
(Adapted from BBC Food).