Madeleine cakes Yep, that’s right Mr MT did the baking this weekend and it was goooood!
A few weeks ago he announced that he wanted to make some Madeleine cakes but we didn’t have the right tin and let’s face it Madeleine cakes don’t taste right if they’re not the right shape do they now? So, I got in touch with Eddingtons. You may not know Eddington’s by name but as a keen baker you have definitely seen their baking goodies on the shelves. They’re sold all over the place and now I’ve mentioned them to you you’ll be spotting their cake tins, Cookie cutters and kitchen gadgets all over the place.
I have always found their bake-wares to be really top notch quality which is why I approached them. The Madeleine cake tin is really tough, thick and completely non-stick which if you’ve ever looked at my shortbread fiasco I mean post, you’ll know why this is essential! It’s also dishwasher safe – another bonus. Tim hunted around my baking book shelf for a recipe but once the tin arrived he decided to follow the recipe on the packaging. Orange Madeleines. Who wouldn’t?
So armed with his tin and a recipe he embarked on making as much mess as possible in our little kitchen which he did with much success!!!
Orange Madeleine cake recipe
Makes 24 cakes
- 110g (2/3 cup) flour
- 1/4 tsp baking powder
- 113g (1/2 cup) melted butter – cooled
- 2 eggs
- 1/2 tsp orange extract
- 1/2 tsp orange zest
- 130g (1 cup) icing sugar
- Heat the oven to 170ºC). Spray the pan with a non stick spray or brush a little melted butter into each well like Tim did. Then dust a little flour over the top. This is the trick to the Madeleines literally falling out of the tin once they’re baked.
- Sift together the flour and baking powder in a small bowl.
- In another bowl use an electric whisk to beat the eggs, orange zest and extract on a high speed for five minutes. Gradually beat in the icing sugar. Whisk until it becomes thicker – another five minutes.
- Gently fold in the flour mixture then the melted butter until smooth.
- Spoon the mixture into the tins filling to 3/4 full.
- Bake for 8 minutes or until the edges start to brown. Cool in the pan for 1-2 minutes. Loosen the cakes with a knife then invert the pan on a rack and watch them pop out.
- Once completely cool sprinkle with icing sugar
I couldn’t leave them alone. The whole house smelt amazing. The Madeleine’s were so light in texture and the hint of orange flavour was really just perfect. Tim made them in two batches and we’d eaten half the first lot before they had even cooled down! I had to be really strong willed not to eat more before I had taken the photos to share with you guys.
Fingers crossed he makes some more this weekend. I could get used to him baking!
Eddingtons Non-Stick Madeleine Pan RRP £24.95 available from www.PoshRosh.co.uk
Disclaimer: Eddingtons sent me this Madeleine cake tin (thanks you guys!) All thoughts and opinions are my own.