Perfect for when you want a morsel of cake and not a great ‘hunk’ of a slice, slathered in frosting. Dainty and light, these Madeleines are easy to make.
So I used my Madeleine pan to achieve the signature shell-like shape but I would say this is not a necessity. You could use a regular cupcake, or muffin pan. Just ensure you don’t overfill each portion as you still want to achieve a shallow, light sponge cake. Allow for the fact that they will rise and puff up in the middle during baking. Even if they are a different shape, the taste will be identical and divine!
I have adapted this recipe to include lime and coconut – a great summer flavour combination, in my mind. (I was a bit over zealous in my lime purchasing so was keen to use them up). I also used fresh coconut, shelled and shredded in the food processor as a bit of an experiment, but desiccated coconut should work just fine.
The madeleine batter does require some resting but this is not too onerous. Just prepare the batter, rest over night and bake, relatively quickly in the morning. Best eaten warm, dusted with icing sugar and sprinkled with coconut here, these are perfect for a morning gathering, great as a snack, or perfect with a cup of tea.
Make mine an Earl Grey, please…
- 175g spelt, or plain flour, plus extra for dusting the pan
- 40g desiccated, or fresh shredded coconut
- 10g baking powder
- Zest of 2 limes
- 3 large eggs
- 130g caster sugar
- 200g unsalted butter, melted and cooled, plus extra for brushing pan
- Juice of 2 limes
- 20g honey
- 4 tbsp. milk
- icing sugar, for dusting
- In a bowl, sift together the flour and baking powder. Add the coconut and lime zest, mix and then set aside.
- In the bowl of a freestanding mixer, beat together the eggs and sugar until well combined and pale in colour. In a jug, mix together the cooled, melted butter, honey, lime juice and milk. Add this to the sugar and egg mixture and combine thoroughly. Fold in the dry ingredients. Cover the bowl with food wrap and allow to rest overnight in the fridge.
- When you are ready to bake, preheat the oven to 190 degrees C, or Gas Mark 5. Prepare the madeleine tray by brushing with melted butter and dusting with flour.
- Spoon, or pipe, the batter into the madeleine pan. Place in the oven and bake for 5 minutes at this temperature. Reduce the oven temperature to 160 degrees C (Gas Mark 3) and bake for a further 5 minutes. Transfer the Madeleines to a wire rack and allow to cool.
- Wash the pan and repeat the baking process.
- Dust with icing sugar and sprinkle with coconut (optional) and serve immediately.
Source: Adapted from BBC Food Recipes (Rachel Khoo)