{.mad for maddies.}

by devourslowly

Cinnamon Spoon recently added to its repertoire with the inclusion of madeleines to its menu.  These little French tea cakes with their delicate scallop curves and slight hint of sweetness are perfect with your hot drink of choice.  In fact, they are already a favourite with Cinnamon Spoon’s regular tasters!

For the keen home-baker here is a maddie recipe to try out:

BROWN BUTTER MADDIES

INGREDIENTS

250g butter

325g flour

6 eggs

Zest of three lemons

225g vanilla sugar (or regular sugar)

1 tsp baking powder

1 tsp salt

2 tsp vanilla extract or vanilla paste

RECIPE

  1. Brown butter, strain and cool.
  2. Preheat oven to 170 ºC fan bake.  I am not normally a fan of fan bake but with madeleines I find they are cooked better on fan bake rather than the conventional bake setting.
  3. Whip eggs, sugar, zest and vanilla until doubled in volume.
  4. Add flour, baking powder and salt, mix until incorporated.  Do not over mix.
  5. Slowly drizzle in the butter and mix on a low setting until incorporated.
  6. Fridge the mixture for at least four hours.
  7. Spoon mixture into greased madeleine trays (standard size).
  8. Bake for 15 minutes until bumps have appeared on the back.  All good maddies worth their weight have a decent size bump on the back, don’t take yours out until you see the bump!
  9. Remove from oven and turn out immediately.
  10. Cool on rack and sift over icing sugar if desired.
  11. Hide in a corner with a hot cuppa and eat the cakes before your flat mate sees them!

Maddies keep well in airtight containers for up to a week – not that they have ever lasted that long at ours!

Until next time, make sure you stay cheerful and eat well 🙂

x

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