cooking Lemon and Raspberry Madeleines
July 16, 2013
I’m not into cupcakes. Thick, gross, sugary icing, adorned with stuff you might find in a child’s dressing up box; edible unicorns, small plastic beads, glitter. A cake that needs that much icing is trying to hide something. Dry sponge anyone?
If you simply insist on eating ‘cute’ cakes, let it be these buttery madeleines. Bite-size and void of icing, these guys are much more worthy.
To make about 24 you’ll need:
- 3 eggs
- 130g/4.5oz sugar
- 200g/7oz plain flour
- 10g/1/4oz baking powder
- 1 unwaxed lemon, finely grated (zest only)
- 20g/3/4oz runny honey
- 4 tbsp milk
- 200g/7oz butter, melted and cooled
- a handful of fresh cherries or raspberries
- icing sugar, for dusting
Sift your flour and baking powder in a bowl, adding the lemon zest. Set aside.
Beat your eggs and sugar in a large bowl, until frothy and pale (this can take about 5 minutes by hand or only a couple if using an electric whisk). Aim to get them as pale and fluffy as you can.
Mix the honey, milk and cooled butter together and whisk to combine and add to the eggy sugar froth, stirring until fully blended.
Fold in the flour in two batches. Cover and leave in the fridge for a few hours or overnight, this firms up the batter and lets it rest for the perfect Madeline consistency.
When ready to bake switch the oven on to 190C/350F/Gas 5.
Butter and flour your madeline cases (if you don’t have these, just use small cake tins).
Put a heaped tablespoon of cake batter in to each mould and press a raspberry (or pitted cherry) into each.
Bake for 5 mins, and turn the oven off for 1 minute. Then turn it back on for a final 5 minutes but on a lower heat of 160C/325F/Gas 3. This process helps them form their shape.
Cool on a wire rack, and leave to cool ever so slightly before dusting with icing sugar.
Madeleines have to be eaten warm, thems the rules.