Madeleines are French style petit sponge cakes. They are traditionally baked in shell shape. In my version, I baked them into these beautiful sea shell, with a little lemon to balance out the sweetness, and honey for a nice fragrance. Thanks Anncoo Journal for the sea shell mould!
I also rested my batter to ensure nice rising, which therefore resulted "belly buttons" on them! But this doesn't matter to me as the method is still very fool-proof.
This recipe is enough to make four large madeline shells like mine. It can be easily doubled to make a whole batch in regular shell moulds. Enjoy with a cup of tea!
Credit to Natvia!
Credit to Natvia!
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.
Adapted from Nasi Lemak Lover
You'll need:
1 large egg
2 1/2 tbsp Natvia
2/3 tsp lemon zest
50g (1/2 cup) cake flour
1/4 tsp + 1/8 tsp baking powder
1 tsp honey
50g (1/2 stick) butter, melted
How to make lemon honey madeleine cake:
- Pre-heat oven to 200C.
- Whisk egg and Natvia with a hand whisk until Natvia dissolves, light and fluffy.
- Add in lemon zest and stir well.
- Sift in cake flour and baking powder, mix to combine well.
- Slowly add honey and melted butter, fold into the batter. Wrap with cling film, refrigerate for 1 hour.
- Grease and flour the madeleines pan, divide the batter evenly among each mould.
- Reduce oven to 180C and bake for 12-15mins until golden and set.
- Tap the pan slightly to release madeleines. Let cool completely before dusting icing sugar.
With all my love <3
It's so cute that you just made 4 madeleines. I guess it's good if you're not sharing them, that way you don't eat too many :)
ReplyDeleteGosh! You've made this madeleine beautifully with the sea shell mould. So impressed!
ReplyDelete