Not only is Madeline the name of some of our very best friend’s daughters, but also the name of a delightfully light sweet morsel.
The tin madeleines are baked in gives them their distinct sea-shell shape. I’d recommend buying a tin to make them – they are so quick and easy to prepare that you’ll bake them often. These little cakes are best eaten on the day they are made.
This recipe is from a wonderful Australian Women’s Weekly cookbook called Farm House Cooking. I was sent a copy to review in my day job as a journalist and it is already on high rotation in my kitchen.
The recipe calls for a glaze but I just shook a sprinkle of icing sugar over my finished goods.
I made these as a farewell to gift to a lovely neighbour, Carol, who recently moved. Still warm, I placed them on a plate to take across the road where she was still packing up her house. I hope she liked them.
125g melted butter
2/3 cup plain flour
¼ teaspoon baking powder
1/3 cup caster sugar
finely grated rind from 1 large lemon or two small ones [or use lime]
1 teaspoon vanilla bean paste
LET’S GET TO IT:
Grease madeline pan with non-still cooking spray and preheat oven to 200C.
Beat eggs, sugar, rind and paste in bowl of electric mixer for five minutes / until thick and creamy.
Sift flour and baking powder twice and fold into egg mixture with butter.
Drop batter into pan hols and bake 10-ish mins / until golden.
Stand five minutes before gently removing and placing on wire rack to cool.