So ostensibly this is a post about madeleines but really, really, its a post about my brand spanking shiny new Kitchenaid. We’ve been debating getting one of these babies for a long time, and finally took the plunge (John Lewis had a great deal! We were powerless to resist). Madeleines were on my radar for the weekend anyway so what better way to christen my new favourite kitchen appliance (sorry porridge spurtle).
Madeleines are delicate, light, buttery cakes. They’re very easy to make but require a special tin to get their distinctive shell shape. On a very cold weekend away in Bath where we spent much of our time ducking in and out of kitchen shops, we picked up these silicone ones. Silicone bakeware seems a bit of a gimmick, but actually they roll up nicely so don’t take up much space for something that only has one use and there is something particularly satisfying about popping the madeleines out of their compartments.
The recipe itself is really very simple, I used Michel Roux’s from the BBC website. Melt 100g of butter and leave to cool. Whisk together two eggs and 100g of caster sugar till white and frothy (a minute on speed 6 or about three minutes with a hand whisk will do!).
Then add 100g of plain flour, 3/4 tsp of baking powder and the zest and juice of one lemon and the melted butter. Whisk together briefly until combined and then leave to rest for 20 minutes (pre heat the oven to 200C while you’re waiting). Fill the trays and then cook for 10 mins until they’re brown around the edges and spring back when pressed.
They’re best almost straight out of the oven, with a crispy exterior and light in the middle However, even I can’t eat eighteen cakes in one go. Rest assured, although they go a bit sticky and stodgier, they still taste good the next day