Cinnamon madeleines
Madeleines are little dainty shell shaped cakes that hail from France. They’re often flavoured with lemon, but I fancied cinnamon in mine! They’re delicious dipped in tea and they’re really lovely to serve at tea parties. Best of all they’re easy. You do need a madeleine pan to get that shell shape. This is a recipe I adapted from a Martha Stewart one. Madeleines are really best on the day you make them, so you have a fantastic excuse to scoff the lot.
You need:
- 130g unsalted butter, melted and cooled to room temperature
- 220g caster sugar
- 210g plain flour, sifted
- 2 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 3 eggs
- 90mls milk
- icing sugar for dusting
- and one madeleine tin
- In a medium bowl, mix together the flour, baking powder, and cinnamon. Put to one side.
- Beat the sugar and eggs together until the mixture is pale and light – but don’t make it too fluffy. A couple of minutes on medium speed should be fine.
- Add the flour mixture and the milk and beat until it’s smooth. Add the cool melted butter, and beat the mixture until it’s well combined. Scrape down the side and beat again until it’s smooth. Cover with cling film and pop in the fridge for half an hour.
So pretty! (photo by Ashley) - Preheat the oven to 190°c. Spray or spread cake release into the madeleine moulds.
- Pop the mixture into a disposable piping bag and snip off the end so you have a small ish hole. Pipe the batter into the moulds. Don’t pipe too much into the moulds – the batter should cover the whole base of the mould but should only really be about half full.
- Bake the madeleines until they’re golden brown (10-15 minutes). They should be springy and a skewer should come out clean. Remove from the tin immediately and cool on a wire rack.
- Dust with icing sugar when they’re cool and serve!
Enjoy!
