For those of you who read my post on Les Terrasses de Soubeyran, you will know that these madeleines have been on my wish-list to cook since Eric and Pascal first placed them on our kitchen table in Provence. The sight of these dainty cakes after a long hard walk (oh okay, it was a stroll... or 'une balade' as Pascal described it) was complete bliss, especially when accompanied with an espresso and a springtime view of the Provencal countryside.
I have greatly scaled down the recipe from the original, as I'm already failing at my attempt to shift post-holiday weight... a tin full of these citrus goodies is just too much temptation! However, these made 9 so feel free to upscale if you have more mouths to feed. I personally used a silicone madeleine mould, but Pascal and Eric used a metal one so feel free to use whichever you prefer. I normally prefer traditional metal moulds as I sometimes find that silicone moulds give my cakes a slightly denser texture, but these came out lovely and light.
Ingredients:
1 egg
50g caster sugar
58g plain flour
2.5g baking powder (half a teaspoon)
42g salted butter, or use spread and add a twist of salt
Zest of 1 small lemon
Method:
- Preheat oven to 180 degrees c (fan)
- Whisk egg and sugar until pale and fluffy.
- Melt butter and set aside to cool slightly.
- Sieve flour and baking powder into egg/sugar mix and whisk again until combined.
- Add melted butter and zest and briefly whisk again.
- Fill buttered madeleine moulds to two thirds depth.
- Cook for 15 - 17 mins, until the tops are a pale golden.
- Leave to cool slightly, then gently remove from their moulds.
- Dust with icing sugar and serve - ideally eat them on the day they were made.
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