If cakes that are synonymous with sweetness, look no further we have the perfect one, madeleines. Plump and fluffy as desired, their subtle and delicate flavor will delight your taste buds. These little madeleines will be a soothing balm during the difficult times we are going through.
This recipe is that of Ricardo who we hope will not blame us for borrowing it.
180 ml (¾ cup) unbleached all-purpose flour
1 ml (¼ tsp) baking powder
1 ml (¼ tsp) salt
125 ml (½ cup) sugar
Grated zest of 1 lemon
125 ml (½ cup) unsalted butter, melted and cooled to room temperature
In a bowl, combine the flour, baking powder and salt. Set aside.
In another bowl, beat the eggs, sugar, and lemon zest with an electric mixer for about 5 minutes or until the mixture forms a ribbon when the beater is lifted.
With a whisk, gently fold in the dry ingredients. Fold the butter in the same way. Cover and refrigerate for at least 30 minutes.
With the rack in the middle position, preheat the oven to 200 °C (400 °F). Butter and flour a small madeleine pan. Set aside.
Fill each cavity three-quarter up with batter. Bake for 8 to 10 minutes or until the madeleines are lightly golden brown. Remove from the pan and let cool completely on a wire rack. Repeat with the remaining of the batter.
Makes about 30 cakes.
The dough will keep for 3 to 4 days in the refrigerator.
Madeleines are best cooked the same day.