Madeleines are a great cake. Well, they’re almost a cake, almost a biscuit. They’re French, they’re little bites of perfection! They’re a little old fashioned so I think people may have forgotten to keep these on the list of regular baking. Let me encourage you these are a ‘must bake’ item.
Bonus is you can bake them with next to nothing in the fridge or pantry. Its great to make with the kids because they are so quick and the gratification is almost instantaneous. Does anyone else have trouble baking with the kids and then telling them, oh now just wait an hour for the cake to bake?! Finally, I think they are a good alternative to a pancake or scone.
Ideally you want a Madeleine Shell Pan. Only because they are the prettiest way to bake these cakes. The grooves add to the surface area that can brown and have a little crunch.
You could also use any one table spoon sized patty pan.
Lime Madeleines – Gluten Free
1/4 cup caster sugar
zest of one lime finely grated over mixing bowl
1/2 cup of plain flour
50g butter melted and cooled till warm
1 teaspoon of lime juice
extra caster sugar for dusting
Preheat your oven to 200C. Generously grease each shell with butter (this helps them crisp and brown). Beat the eggs and sugar with zest until pale and thick, about 5minutes. Add the flour and fold in gently until combined. Mix in the melted butter and lime juice. Spoon tablespoons of the batter into the moulds. Bake for 5-7minutes, until just cooked through. Careful not to over bake as they will dry out.
When cool enough to touch remove from tray and dust with castor sugar and a fresh sprinkle of lime zest (if desired) and eat while still warm.