Towards the world cup final, I was inspired to cook and bake French cuisine. I had also planned to cook classics such the Boeuf Bourguignon, Coq au vin, Crepe Suzette, Crumpets and many other choices to choose from. I couldn’t make the Boeuf Bourguignon due limited ingredients. However, I have made the Coq au vin my way, which I’m still going to blog about. I also made cauliflower gratin and crumpets, but today I am giving you my recent creation which is a French Madeleine.
Madeleines, also known as ‘petite madeleine’ in France, are French tea cakes baked in a special baking pan that gives them a shell-like shape. They have pale stripes on one side and a bump on the other called the “nipple” in France. They are light, soft, with a texture that’s like a sponge cake. As I’m writing to you all, I am encouraged by each bite I take with a sip of tea to give you this recipe.
If you have been following my blog for some time now, you might have noticed that in other recipes I tend to use unbleached flour, and I just want you to know that, you can use bleached flour as a substitute, as the unbleached flour can be a bit pricey. I can’t promise if the texture will be the same, however, I suppose it will still give great results. I hope you will enjoy (as I did) making these delicate petite cakes and give me feedback with your experiences.
165g Unbleached Flour, plus extra for the pan
125g Castor Sugar
160g Butter, plus extra or the pan
3 Extra-Large Eggs (see note)
1 ½Teaspoons Baking Powder (or 8g)
Zests of 1 Lemon
Pinch of salt
1 Teaspoon Lemon Extract
2 Teaspoons Lemon Poppy Seeds
1\2 Teaspoon Vanilla Extract
- Preheat oven to 190℃.
- Melt butter in a small sauce pan on medium heat. Leave on the side to cool.
- In a medium mixing bowl, using a hand whisk, whisk all the eggs until they become light. Then add sugar, and whiskuntil well combined.
- Add lemon zests, salt, vanilla and lemon extract, then whisk again just enough to combine everything. Whisk in the melted and cooled butter.
- Add flour and baking powder (sieved), whisk vigorously until the batter is well incorporated and smooth.
- Add poppy seeds and whisk just enough to see it all over the batter.
- Grease a 40cm x 20cm madeleine pan with butter and coat with flour (to ensure that the madeleines don’t stick), discard excess flour.
- Scoop 2 tablespoons to each mould on the pan.
- Bake in the preheated oven for 10 minutes. This recipe makes about 21 to 22 madeleines.
- Enjoy with a cup of tea and don’t forget to share your experience with meJ
- I bought extra-large eggs at the store, but they look like large eggs. So, I think you can use large eggs if you don’t have extra-large eggs.