Madeleines, the perfect tea cake

 

Madeleines are very small shell-shaped sponge  cakes.  The flavor is similar to,  pound cake, but the texture is much lighter.

Traditional recipes include very finely ground nuts such as almonds.

“Over and  over again

I keep tasting that sweet madeleine

looking back at my life now and then

asking: if not later then when?”

Pet Shop Boys “Memory of the Future”

Madeleines, the perfect tea cakeFrom: GalleyChef.org
Print Recipe
These delicate little shell-shaped cakes are great with tea, but also perfect at breakfast with a hot cup of coffee.
Servings Prep Time
30 20minutes
Cook Time
18minutes
Servings Prep Time
30 20minutes
Cook Time
18minutes
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F. Butter and flour 30 madeliene molds. In a large mixing bowl, combine the eggs, sugar and vanilla. With a hand whisk, cream the mixture until pale and fluffy, about 5 minutes. In a small mixing bowl, combine the flour and baking powder. Add the zest and half of the flour mixture and whisk until incorporated. Add the remaining flour mixture and whisk again until incorporated. Add the butter in a steady stream and continue whisking until well blended. Let stand for 10 minutes. Spoon the batter into the molds so that they are two thirds full. Bake until lightly golden, 18 to 20 minutes. Remove from the oven and using a spatula, pop them out of the pans onto a wire rack to cool. Arrange on a platter, dust with powdered sugar and serve.
Recipe Notes

To  make English Madeleines, after baking, coat the cakes with jam and shredded coconut.

 

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