Quick and easy
“A traditional small cake from two towns of the Lorraine region of Commercy and Liverdun in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape.”
During my time at Le Gavroche, I started my work placement in pastry and learnt to make dark chocolate chip and orange zest madeleines. While at Roux at Parliament Square I learnt to make lemon zest madeleines.
And in the beginning of the month, Nepal was struck by two devastating earthquakes and there was a strong world wide appeal for help. My brother’s workplace decided to host a bake sale where the money raised would go towards donation.
You will need:
96g flour (self raising flour or all purpose)
1/2 teaspoon baking powder
2 eggs (room temperature)
43g caster sugar
32g unsalted butter
1 orange zested
handful of chocolate chip
Start by melting the butter and leaving it aside till needed. Sift into a bowl both the flour and baking powder, and in another bowl whisk the eggs with the sugar. With the bowl of whisked eggs, add into the flour and mix well before adding the cooled down butter, orange zest and chocolate chip. With the madeleine molds, brush butter. Transfer the mix into a pipping bag and fill into the molds. Preheat the oven on a 180 degrees and bake for 10 minutes or until cakes are golden and the tops spring back when gently pressed with your fingertips. Madeleines are best eaten the day they’re baked but leftover madeleines are wonderful when dunked into coffee or tea.
Other flavoured madeleines:
Spiced with cinnamon, cardamon and nutmeg,
Dusted icing sugar,
Chocolate dipped vanilla,