Madeleines – French tea cakes with lemon
Baking

Madeleines – French tea cakes with lemon

Light, shell-shaped little cakes with butter and lemon. The batter rests cold, and the cakes bake in a madeleine mould until they puff up with the characteristic bump.

TraditionalEverydayWeekendBakingSnackVegetarian
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Rate:
120 min total
12 servings
Easy

Ingredients

servings

  • Batter

    • 100 g Butter, melted and cooled
    • 100 g Sugar
    • 2 stk Eggs
    • 120 g Plain flour
    • 0.5 tsk Baking powder
    • 1 stk Lemon zest, finely grated
    • 1 knivspids Salt

Instructions

  1. 1

    Make the batter

    1. Whisk eggs and sugar until light and airy. Stir in lemon zest.
    2. Fold in flour, baking powder and salt. Stir in the melted butter last. Chill the batter for at least 1 hour.
    10 min
    Bowl
  2. 2

    Bake the madeleines

    1. Grease the madeleine mould and divide the batter. Fill about two-thirds of each cavity.
    2. Bake at 200 °C for 10–12 minutes until the edges are golden and the bump is visible. Turn out of the mould immediately.
    12 min
    200°C
    Oven

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Details

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 20°C
  • • Method: Store in an airtight tin at room temperature.

Tips

Preparation

  • • Chill the batter — it creates the bump. The colder, the better.

Serving

  • • Best the same day, but keeps well in a tin for two days.

Author

N

Nordmad

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Comments

Author

N

Nordmad