Until today, I have never baked nor have I tried Madeleines. I cannot believe, having a sweet tooth, I missed on these beauties 🙂 Two hours later and I already had 5…big mistake! I feel it is impossible to stop eating them…these delicate orange scented cakes are so moist, just melting in my mouth.
The Madeleines were made famous by Marcel Proust in his novel “Remembrance of Things Past” and their origins, apparently are in a French town, in the regions of Lorraine, during the 18th century when these tea cakes were served to the Duke of Lorraine and because he absolutely loved them, he named them after the girl who made them, Madeleine.
Couple of weeks ago, I was watching Ina Garten on Barefoot Contessa food show and she was baking some coconut Madeleines for her friends. I knew right then that I will have to give them a try, absolutely perfect little shells, fluffy and moist. So, this morning all I had in my head was…I have to bake some orange Madeleines! They are so perfect! The delicate orange scent is so fresh!
- plain flour, to dust
- 1 egg
- ¼ cup caster sugar
- ½ tsp orange zest
- ½ cup plain flour
- ½ tsp baking powder
- 6 tbsp butter, melted and cooled
- powdered sugar, to dust
- Preheat oven to 350F/180C. Lightly grease a 12-hole madeleine tin and dust lightly with flour. Shake out the excess.
- Using an electric mixer, beat the egg, caster sugar and orange zest together for 2 minutes, until pale, frothy and increased in volume.
- Sift the flour and baking powder together and gently fold into the egg mixture. Add the melted butter, and fold to combine.
- Spoon the batter evenly into the prepared tin. Bake for 8 minutes or until puffed and firm to a gentle touch. Stand in the tin for 3 minutes, then turn out onto a wire rack to cool completely. Dust lightly with powdered sugar to serve.