Ah lemon madeleines…soft, fluffy, buttery, lemony little cakes. Perfect companion for afternoon tea.
Originate from Lorraine region in France and traditionally includes ground almonds, and often lemon zest.
There is english version, it is made of same dough but baked in small cup-shaped moulds – dariole moulds. Baked are coated with jam and coconut.
Whichever version you choose this recipe will fulfill all expectations.
Recipe for 20 madeleines:
120g caster sugar
110g cake flour
60g finely grounded almonds
100g butter (soft at room temperature)
*or beurre noisette (caramelised butter) for a deeper nutty flavour
2 tablespoons lemon juice
zest of 2 lemons
1 teaspoon vanilla essence
1/2 teaspoon salt
1 teaspoon baking powder
- In a bowl combine flour, almonds, salt and baking powder.
- With electric mixer, mix together butter, lemon juice, lemon zest and vanilla.
- In a stand mixer whip the eggs and sugar at high-speed until foamy and white.
- Add to whipped eggs flour mixture and stir in with wire wisk, alternating with the butter mixture.
- Cover the batter and let it rest in refrigerator for at least 2 hours preferably over night.
- Preheath the oven to 200°C (390°F).
- If not using non-stick molds butter and flour the molds before filling them with prepared batter.
- Fill them to just below the rim.
- Bake in the middle of oven for 8 to 12 minutes, or until edges are golden brown.
- Allow them to cool slightly before unmolding.
- Dust with powder sugar, brew a cup of tea and enjoy.
“I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs with it, touched my palate, a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place.”
If you have any questions write in a comment and I will be happy to answer them.
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