Madeleines
These lovely small cakes are great when they’re still warm. They are a French favourite and usually eaten as a treat as they’re quite rich.
To make them the authentic way, you will need a “madeleine tray”, but the mix is just as tasty if you put a small amount in a cup-cake holder.
Timings
Preparation time: Under 30 minutes
Cooking time: 8 – 10 minutes
Makes: 12 – 16 cakes
Ingredients
- 2 eggs
- 100g/3½oz caster sugar
- 100g/3½oz plain flour, plus a little more for dusting
- 1 lemon, juice and zest
- ¾ tsp baking powder
- 100g/3½oz butter, melted and cooled slightly, and a little more for greasing
Preparation 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 pouring into the prepared madeleine tray.
- Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through.
Use oven gloves to remove the madeleine tray from the oven, and place it on a surface that can stand very hot things.- Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. Hold everyone back for a few minutes, just to allow them to cool enough and watch all 12 of these delicious cakes disappear.
