Madeleines have always held a whimsical fascination for me. Their delicate crumb, distinctive shell shape and the cute hump, without which it isn't really a madeleine, is it?!
When LionsHome got in touch with me and asked me to create a recipe for them, my mind skipped right over to madeleines. I've had a hankering for the adorable little tea cakes for the longest time but always put off baking them as my madeleine pan is of the vintage persuasion. Beautiful to look at but the non stick coating is, to say, non existent. That's where I decided enough was enough, I just had to invest in a new Madeleine Cake Tin. No need to over grease the holes, no need to gently jimmy a knife around the edge of each cake only to completely destroy their beautiful shape. They just slipped out like a dream. I can see many more madeleines in my future.
One thing I must say about baking these little delicacies, you must follow the chilling advice. The chilling of the batter is what helps the cake form their distinctive hump. Chill the batter, chill the pan and you should have perfectly formed little cakes.
With a plate of still warm from the oven lemon madeleines, a piping hot cup of tea I had nothing else to do but peruse the Kitchen section of LionsHome for a spot of window shopping. One of my favourite things in the world is to just sit and pour over online shops full of gorgeous home wares and imagine what I would buy and where I would put them in my home. If only I had a bigger house to fill.
- 3 large, free range eggs
- 130g caster sugar
- 175g plain flour
- zest of 1 small lemon
- 125g unsalted butter, melted and cooled to room temperature.
- 1tbsp unsalted butter, melted for greasing the moulds
- Brush the holes of a madeleine pan with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer while you make your batter.
- In the bowl of an electric stand mixer, whip the eggs and caster sugar for 5 minutes until frothy and thick.
- Sift the flour into the whipped eggs, fold in gently. Once the flour is just incorporated add the lemon zest to the cooled butter, then dribble the butter into the batter a little at a time, folding the butter in as you pour until it is all incorporated.
- Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
- To bake the madeleines, preheat the oven to 175C. Pop around 1tbsp of batter into each mould and bake for 9-10 minutes until the cakes just feel set and have gone golden brown.
- Remove from the oven, leave to cool for 5 minutes and slide the madeleines out onto a cooling rack. Dust with icing sugar and enjoy.