Madeleines; The pretty scalloped shaped cakes that are the epitome of elegant, classic French baking.
I’ve become somewhat obsessed with baking tins and I recently decided I needed a madeleine tin, the ultimate test of how good a tin really is! It needs to be smooth and most importantly non-stick so as to not ruin the perfect groves of the scalloping.
My tin is from Tala, and if you’re going to bake these and haven’t already got a madeleine tin I suggest you choose this one. I didn’t even need to grease the holes and each cake slid out without any stickage!
This is my Basic Madeleine recipe. The perfect starting point! Feel free to customise the mix or even add toppings and stay tuned for my variations coming soon!
Ingredients – makes 24 Madeleines in my Tala tin ( 2x batches)
- 20g of clear runny honey
- 4 eggs
- 150g of caster sugar
- 20g of muscovado sugar
- 1 pinch of salt
- 180g of plain flour
- 1 1/3 tsp baking powder
- 180g of butter
- Mix together the eggs, sugars and salt in a bowl until combined.
- Sift the flour and baking powder into the bowl and fold into the mixture, being careful not to over do it.
- Melt the butter and honey together in a pan over a low heat. ( or you can cheat and pop them in the microwave and zap them for 30 seconds!)
- While stirring, pour the butter and honey mix into the bowl of other ingredients, making sure it is well incorporated.
- Leave to rest for 30 minutes – PLEASE don’t skip this step. Be patient, it’ll make all the difference!
- Preheat the oven to 160°C
- Once rested, spoon the mix into a piping bag.
- Pipe the mix to just below the top of each mould and cook for 10-12 minutes until lightly golden brown.
- Remove from the oven and allow to cool slightly before removing from the pan.
Best eaten fresh and warm!