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. 

Ingredients
Serves: 12

• 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 mins | Cook: 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