Madeleines

Madeleines
Madeleines

Madeleines are my last “quick bread” and are from the Lorraine region in North-Eastern France.

They are small, springy cakes with a distinctive shell shape, so require yet another baking pan for the collection.

The recipe itself is simple enough – the blending method incorporating flour and baking powder in one bowl and eggs, honey, sugar in another all bound together by a whole lot of butter.

It’s a take on a genoise sponge, but the addition of the melted butter creates a light but buttery cake.

However, the preparation stage is a unique and calls for you to cool the batter in the fridge from anywhere between 30 minutes to overnight before baking.

Every recipe I looked at suggested this, but I couldn’t find a reason for this step. I’m assuming that it has something to do with the butter in the mix setting again.

I tried to speed the process up with one batch and only cooled it in the fridge for 20 minutes – with disastrous results. It browned too quickly, and even after the first two minutes of baking I could see the butter melting and the edges turning brown.

Madeleines

200g caster sugar
30g brown sugar
3 tbsp honey
4 large eggs
250g plain flour
1 ½ tsp baking powder
250g butter, melted

Sift the flour and baking powder into a small bowl and set aside.

In a separate bowl, whisk together the sugars, honey and eggs. Add the flour and mix together until well combined.

Pour in the butter and fold to incorporate.

Spoon into madeleine moulds and then refrigerate for 1 hour.

Bake for 2 minutes at 245C, then a further 9 minutes at 175C.

Turn out and allow to cool on a wire rack.

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