Madeleines

Nicolette van Niekerk
These small {petite} french cakes are made with either the zest of a lemon or orange, and eggs and fresh butter. Some recipes will replace the cake flour by almond flour. Traditionally made as tea cake, it’s great to have as a breakfast snack as well :). When prepared, a genoise cake batter is used and not a sponge, which gives it a softer and lighter cake. It’s baked in a shell-like pan. I found my grandmother’s old pan in the cupboard and wanted to use her’s, but these days you can buy it at any supermarket, especially the latest silicon version. When baking with silicon, allow cooling in the pan itself for a few minutes. Do not attempt to take cake out from the silicone too early as it will break. To serve, dust lightly with icing (powdered) sugar and orange slices.
French Madeleines. Photo by Yolande Marx.

French Madeleines. Photo by Yolande Marx.

Madeleines – by Nicolette van Niekerk Preparation time: 10 minutes Baking time: 15 minutes Serves: 15 small cakes   Ingredients: 3 Large Eggs 100g Castor Sugar 175g Cake Flour 125g Melted Butter Zest of one orange or lemon   Method: 1. Preheat the oven to 180℃. 2. Prepare a 12 moulded Madeleine pan by brushing it with melted butter. When using a silicone pan, do not add anything to the pan to coat it. 3. Mix the eggs, sugar until it is light and foamy. Fold in the flour. 4. Fold in the melted butter and zest. 5. Pour the batter into the moulds and bake at 180℃ for 12 -15 minutes until golden. 6. Before removing the cakes, touch them gently. They should have a springy and spongy texture. 7. Dust gently with icing sugar. Madeleines Madeleines silicone pan