believe most of people know what Madeleines are.
shell shaped little tea cakes with French origins have wonderful buttery flavor,
soft middle and are slightly crispy on the outside. The taste the
best just couple of minutes after they are out of the oven, when still
warm. It’s the best moment to enjoy moist and tenderness of this little french
cake. You can dust them with icing sugar just before serving.
Lemon Madeleines (makes
30 little cakes )
180 g butter plus 2
tbsp to grease // 200 g caster sugar // 15 g lemon zest
// 4 eggs // 250 g flour
Place the butter,
sugar and the lemon zest in a mixing bowl and beat until white and creamy. Slowly
add the eggs, one by one, scrape down the sides of the bowl to ensure
batter it’s fully mixed. In this stage it’ll look runny but don’t you
As soon you
add dry ingredients it will turn into perfect mix.
Sift together the
flour and the baking powder then gently add to the eggs. Cover the batter with
cling film and leave it the fridge for an hour.
Meanwhile grease 2 Madeleine tins and preheat the oven to 180 °C.
When batter is ready, fill each mold with 1 tsp of batter. Bake for
around 8-10 minutes (timing depends on tin size).
be golden brown and puffed in the middle. Remove cakes from the oven
and let it cool for couple of minutes on a rack or a tea towel. Dust
with a icing sugar just before serving.