Gâteau à la madeleines

My first instalment with these exquisite little shell-like french teacakes were a pleasant surprise! These full almond flavoured with hint of lemon, made perfect complement for teatime treats! Savor these moist and lightly crisp edges little elegance anyway you like.  I love mine dunking in my earl grey which elicits great enjoyment. Of the french macarons and madeleines, i opted for the latter as all you need is a madeleine pan, couldn't be easier to make!

Love the almond aroma wafting round the house while baking. My boys absolutely adore these deceptively light sponge while i enjoyed mine over a cup of tea watching the madeleine monsters finished up the whole lot! 

Distinctive humpbacked madeleine characterized the quintessential French sweet. Best achieved by preparing the batter hours ahead.

  

Gâteau à la madeleines

2 Eggs

100g Icing Sugar

1 Grated Lemon Zest

100g Cake Flour
30g Ground Almond

3g Baking Powder

100g Unsalted Butter (Melted)

1tsp Vanilla Essence

Preparation:

1. Sieve cake flour and baking powder

2. Whisk eggs with icing sugar

3. Add lemon zest and ground almond,whisk till soft peak

4. Fold in cake flour and baking powder

5. Stir in the melted butter ladle by ladle

6. Mix in vanilla essence

7. Refrigerate batter for about 12 hours

Method:

1. Preheat oven to 200deg C

2. Brush extra melted butter on madeline mould and sprinkle over extra flour 

3. Remove batter from fridge. Spoon battter into moulds

4. Bake in oven for about 3min. Reduce to 180deg C and bake for another 10-15 mins

5. Unmould and cool on rack

Recipe reference & adaption: My sweetie, gift for you!

                             Angel Wong

Jessie