Make your mother's day with a batch of madeleines, fresh from the oven, with our recipe Few cakes say family and memory as strongly as these little baked beauties. Make Mother's Day special with our recipe for freshly baked madeleines - the way to any mum's heart.
These sponge shells get their shape from a moulded madeleine tray but taste just as good made in a muffin tin.
Madeleines (makes about 24)
130g unsalted butter 3 eggs, at room temperature 1 egg yolk 120g granulated sugar Pinch of sea salt 175g flour, plus extra for dusting 1 tsp baking powder Zest of 2 medium oranges
1. Melt the butter in a small saucepan on medium heat until it just starts to turn golden brown. Be careful not to overheat. Set aside to cool.
2. Using a pastry brush, generously grease the madeleine tin with a little of the melted butter. Dust with flour and place the tins in the fridge to set.
3. With a stand mixer, whisk the eggs, egg yolk, sugar and slat until the batter starts to thicken, about 5 minutes.
4. Sift the flour and baking powder and use a spatula to fold the flour into the batter mixture. Add the orange zest to the cooled butter, then slowly drizzle the butter into the batter until you've incorporated all of the butter in the mixture.
5. Cover the bowl and place int he refrigerator for at least 1 1/2 hours.
6. Preheat the oven to 22oC (200C fan), 425F, gas mark 7. Drop the batter in the middle of each mould until about three-quarters full without spreading it. Bake for 8 to 9 minutes in the upper third of your oven until slightly brown and set to the touch.
For the full Mother's Day menu - Coq au vin blanc; Citrus salad with beetroot, fennel & radishes; Apple tart; Madeleines - turn to page 28 of The Simple Things issue 21.
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