Mad for madeleines

Madeleines are plump, little sponge cakes traditionally flavoured with just vanilla. These have a small bit of orange zest in them for added warmth and aroma. Gt for lunch boxes, morning teas and for afters.

I have always wanted to make them and the urge grew stronger. With the purchase of an el cheapo silicon Madeleine tray from one of Briscoes’ fab sales the deal was sealed.

The only drawbacks and there are two. They take 2 hours to prep i.e. the mix needs refrigerating 2 hours. So the trick is to do it during your fav TV night. Second, they are notoriously stubborn to get out of their tray without cracking them so generously grease tray with grease spray and do it with patience on your side!

The upside, they only take 13 minutes to bake and seconds to devour.

So total time to make is 2 hours and 13 minutes
½ c butter
2/3 c sugar
1 tsp vanilla extract
½ tsp of orange zest
3 large eggs
1 c all purpose flour
½ tsp baking powder
2 tbsp caster sugar

Method:

Cream the butter and granulated sugar on high until it is light and fluffy. Add vanilla extract (Pams) and orange zest (grapefruit, lemon or lime juice would do) to the butter. Turn the mixer to low speed and add the eggs, one at a time, scraping down the sides of the bowl with spatula as needed.

Beat the mixture on medium-high for about 3 to 4 minutes, until the mixture has lightened in color and is very fluffy. In a separate bowl mix together the flour and baking powder. Very gently fold the flour and baking powder into the egg mixture. Once the batter is smooth, cover it and transfer to the fridge for 2 hours.

Preheat oven to 375F. Generously grease 2 standard madeleine pans (or one and bake one after the other) and spoon the cold mix into the molds. Bake them for 10 to 13 minutes, until they are puffed and turn golden brown. Invert the pans onto wire racks and give them a hard tap to remove the cookies from the molds. Serve them warm dusted with a bit of caster sugar for the best flavour!!

Don't they look cute?