Madeleines

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Madeleines

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Ingredients

Adjust Servings:
2 Free Range Eggs
100 g Caster Sugar
100 g Plain Flour
1 Lemon juice and zest
3/4 tsp Baking Powder
100 g Butter melted and cooled slightly, plus extra for greasing

Beautiful shell shaped lemon cakes

Cuisine:

Ingredients

Directions

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What cakes do you make for Pirates? That’s right – Madeleines. My little pirates were delighted with these shell shaped beauties. The first two were disappeared, then the next two so I had to hide them in a treasure chest to find the next day.

It’s okay though you don’t have to be a pirate to enjoy Madeleines –  just ask my friend who is obsessed with them. These strange shell cakes require their own special tin,  so I have to thank F1 for returning to France and justifying the purchase of my new tin.

The first batch won’t last until the weekend, so I will have to make another set to scoff with the race, the first from the Circuit Paul Ricard in my memory.

Thank you to Michael Roux Jr for the recipe.

Steps

1
Done

Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.

2
Done

Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.

3
Done

Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.

Zoe Negus

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