Madeleines

Orange Madeleines

Madeleines are a rich little French butter cake, characterised by its shell like shape with ridges on one side and a little buldge on the other.

They take time and patience to create (you have to sift the flour ingredients 3 times!!!)

But as a result you will be rewarded with madeleines with crispy browned outsides and soft spongy insides πŸ˜€

Some say a cross between a soft baked cookie and a dense Victorian sponge.

A little background on these pillowy delights.

They were made famous in a novelΒ ‘Remembrance of Things Past’ byΒ Marcel Proust. Their origin is a little hazy, therefore different versions of its origin exist. The most common one is that they originated from the town of Commercy in the 18th century, in the region of Lorraine. A girl by the name of Madeleine served them at a high tea to the Duke of Lorraine, Stanislaw Lezczynski. He loved them so much, he named the little cakes after her.

After making them for myself, I think I know why he loved them so much. They snack size and are so good with a cup of tea!

madeleines packaged

For me, these remind me of an anime by the name of Yumeiro Patissiere, which a friend referred me to watch in my university days (when one had a lot of spare time πŸ˜› )

The main character used a madeleine to ask the patisserie fairies to look after her whilst she attends patisserie school. Hence, my curiosity for this little cake was prompted.

As a result I made and packaged these madeleines and gave them as gifts πŸ˜€

MadeleinesΒ (Makes about 24)

Ingredients
100g Butter (Softened)
2 Eggs
65g Sugar
~1tsp Orange rind
1 tsp Vanilla Bean Paste or vanilla extract
100g Plain Flour
1/4 Tsp Baking Powder

For the madeleine pans
1 Tbsp Butter (melted)
1 Tbsp Plain Flour

Method
Preheat oven to 200C

Brush the madeleine pan with 1 TBSP melted butter and dust with a sieve with flour, shake out the excess

(I borrowed my pan from a friend, because it’s not a cake I make often, and it’s a specific pan. I highly encourage the sharing of baking utensils with friends if you can or buying from an op shop, because it’s not only cheaper, but you also get more variety! πŸ˜€ )

Using a free standing mixer or bowl and wooden spoon, beat softened 100g butter, eggs, sugar, rind, and vanilla for about 5mins or until thick and creamy

Sift flour and baking powder twice into a separate bowl, sift the third time over the egg mixture

Fold flour into the egg mixture with a spatula

Drop tablespoons of mixture into the pan holes.

Bake for about 10mins, then stand in pans for 2 mins, and then turn out onto wire racks to cool.

These are best enjoyed on the day, BUT they can be packaged and given away the next day as special pick me up gifts too πŸ˜€

Adapted from AWW The Baking Collection book 2013

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