BAKING TRADITIONAL FRENCH MADELINE CAKES …

My daughter and I were inspired to try a French recipe after watching the film Julie and Julia on Netflix recently.

The film follows the true story of  the blogger Julie Powell. In one year she cooked and wrote about all of the 524 recipes  from  ‘Mastering the art of french cooking’ by Julia Child, the cookery writer who did so much to popularise french cuisine in the 1960s.

We chose to make the traditional French Madelines as they’ve been a shop-bought, packed-lunch favourite for a while.

We tried several recipes including Julia’s own  and found that they were incredibly simple to make. The hardest part was actually locating a madeline pan! Most stores don’t  seem to stock these special tins so we had to order ours in.

They all tasted great, especially fresh from the oven with a cup of tea (and needless to say way better than the shop bought/Starbucks variety).  The one we will go back to making  again will be the Michael Roux recipe (see below), although we dusted ours with caster sugar rather than icing sugar before serving.

This recipe is for 24 madelines – ( you will have to use standard 12 cake madeline pan twice)

Ingredients

Method

  1. Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.

  2. Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.

  3. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.

    

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