Much requested Madeleines!

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, no special tools are required to make madeleines.

A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste.

After much pressure from my 8 year old sons, I decided to make the lemon variety. 

  • 2 eggs
  • 100g caster sugar
  • 75g unsalted butter
  • 100g plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • 1/2 lemon, juiced and zested
  • 5 tablespoons icing sugar for decoration

Preparation method
Prep: 1 hour 20 minsCook: 10 mins

  • In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon and vanilla
  • Cover bowl with towel and let sit for one hour.
  • Preheat oven to 190 C / Gas mark 5 and butter and flour madeleine moulds. Whisk mixture then spoon into moulds till 3/4 full. Bake 10 minutes. Remove from moulds and cool. Dust with icing sugar.
Happy baking xx

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