Classic Madeleines

Madeleines are lemony-scented scallop-shaped sponge cake, the quintessential French teacakes. All the posh bakeries seem to have them these days, but these are best still warm when there is still a light crunch to sides. They are so quick and easy to make, and bake in about 10 minutes. These can also be prepared in advance, - spooned into the molds, and kept in the fridge until your guests arrive.

Madeleines are made from a génoise batter, the same batter used for making ladyfingers, the basis for tiramisu. I love the scallop shape of the teacake, - it somehow raises the delicate-ness of the cakes.

Madeleine trays are now available at all good cooking supply stores, - Milly’s Kitchen even has 4 versions of them. Madeleines are notoriously ‘sticky’, even non-stick molds will need to be buttered or given a light coating of cooking spray.

Ingredients:
90g unsalted butter, melted and cooled
⅔ cup plain flour
¾ tsp baking powder
pinch of salt
½ cup sugar
zest of 1 lemon
2 eggs
1 tsp vanilla extract

Place a rack in the centre of the oven and preheat oven to 200°C. Zap the butter in the microwave for around 20 seconds until melted. Set aside to cool.

Mix the flour, baking powder and salt together and set aside. In the bowl of a stand mixer, rub the zest into the sugar until fragrant. Add the eggs and beat until batter is creamy. Beat in the vanilla extract.

Fold in the dry ingredients, and then the melted butter. Spray the madeleine tray with cooking spray.

Spoon the batter into the molds, and bake for around 11 minutes until golden.