The other night I was channel surfing and I came across this great cooking show, Little Paris Kitchen. In this show Rachel Khoo cooks classic but simple French dishes in her tiny kitchen. On this particular episode Rachel was making Madeleines.
I have seen madeleines on many occasions at many different cafes and coffee shops but I have to be honest they never really appealed to me. Well I must say that all changed after watching Rachel cook them, hers looked delicious especially with the addition of a raspberry in each one.
So off to the shops I headed the next day and brought myself a madeleine tin. These dainty shell shaped cakes are so easy to make and are delicious, so soft and light in texture. I love the zestyness of the lemon in them and the delicious raspberry when you get to the middle. I am usually very controlled when I eat cake and sweets and just have a small serve, but with these dainty little gems I just couldn’t stop at one, my only regret is that it has taken me so many years to make these sweet little cakes.
- 3 eggs
- 1/2 cup caster sugar
- zest 1 lemon, finely grated
- 3/4 cup plain flour
- 1/4 tsp baking powder
- 60g unsalted butter, melted and cooled
- 12 raspberries
- icing sugar, to dust
- Preheat oven to 200ºC and grease a madeleine tin
- Place eggs, sugar, lemon zest into a bowl using electric mixer, mix until pale, thick and doubled in volume
- Gently fold in flour, baking powder and butter using a metal spoon
- Place tablespoons of mixture into prepared madeleine moulds, pressing a raspberry into the centre
- Bake in oven 10-15 minutes or until lightly golden and cake springs back when pushed in centre
- Cool slightly before removing from moulds, cool on wire rack and lightly dust with icing sugar
- French fancies: Madeleines with passion fruit curd (blameitonthebrioche.wordpress.com)