These airy teacakes have a very fancy appearance and a classy name and they require the most basic ingredients. Madeleine, or petite madeleine, originating in the Lorraine region in north-eastern France, are small shell-shaped cakes, given to them by tray with shell-shaped depressions. The taste is similar to sponge cake but they have a lighter taste. Traditional recipes includes very finely ground nuts such as almonds but if you are allergic to nuts you could use lemon zest to give it that extra freshness.
125g caster sugar
125g plain flour
125g melted butter
1tsp baking powder
1tbsp icing sugar
Additional icing sugar for dusting
- Heat the oven to 190°C and brush a Madeleine tray with melted butter. If you don’t have a madeleine tray you can use a flat baking tray lined with baking paper making sure you leave space between each one.
- Add the eggs and sugar in a bowl and whisk together until light and fluffy.
- Add the remaining ingredients to the bowl and fold together slowly until well combined and then set aside for ten minutes.
- Put a spoonful of the mixture in each mould
- Bake in the oven for 12 minutes or until browning.
- Remove from the oven and once cooled dust with a little icing sugar.