Madeleines Cakes

This is my first attempt at making Madeleines, we have eaten them many times from supermarkets but I have never made them. So as a surprise for Paul I thought that I would have a go, and I am glad to say they were delicious.

Madeleine’s are small shell shaped cakes originally from Lorraine and traditionally baked in a special tin with shell shaped cups, which were made famous by Marcel Proust. They are best eaten on the day they are made, fresh from the oven, no problem there.

MadeleinesMade with the grated rind of two small oranges and their juice.

Makes about 12

165g of plain flour
5ml/1 tsp baking powder
2 eggs
85g icing sugar
Grated rind of 1 lemon or orange
15ml lemon or orange juice
85g unsalted butter, melted and slightly cooled

1 Preheat the oven to 190C/375F Gas 5. Generously butter a 12
cup Madeleine tin or use a non stick tin.
2 Sift together the flour and baking powder.
3 Using an electric mixer, beat the eggs and icing sugar for about ten minutes
until it is thick and creamy and the mixture forms a ribbon when the beaters
are lifted.
4 Gently fold in the lemon or orange rind and the juice. Alternately fold
in the flour and the melted butter in four batches.
5 Let the mixture stand for about ten minutes, then carefully spoon into
the shell like cups. Tap gently to release any air bubbles.
6 Bake the Madeleines for 12-15 minutes, rotating the tin halfway through
cooking, until a skewer inserted in the centre comes out clean.
7 Tap out onto a wire rack to cool a little before eating.

Event :-

Sarlat 20th March from 2 o’clock Carnival of Fantasy in the Medieval Quarter.


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