The madeleine is a traditional small sponge cake with a distinctive look from the region of Lorraine, northeastern France. These small delicious cakes are baked in special shell-shaped moulds.
Today's French recipe is a sweet one. Before deciding to post this recipe, I had never tried these before. For my first sweet treat, I wanted something quick and simple and I think this recipe is perfect for this purpose. Today we're making the madeleines.
Madeleines are essentially small sponge cakes baked in a special mould, giving them the well-known shell-shaped form. The batter used is the same as that of a genoise cake, making the madeleines light sponge cakes with the addition of lemon zest. With this special treat, make sure you have a look at today's lesson 6 - les nombres ordinaux and then as usual practice the topic with the worksheet. So, let's get on to the recipe first!
Préparation: 10 minutes
Cuisson: 12 minutes
For: 6 people
Preparation: 10 minutes
Cooking: 12 minutes
Ingrédients
- 115gr sucre en poudre
- 3 œufs
- 140gr farine à gâteau
- ½ c.a.c levure chimique
- 50gr beurre sans sel
- 1 c.a.c essence de vanille
- 1 c.a.s zeste de citron
- du sucre glace
Ingredients
- 115gr granulated sugar
- 3 eggs
- 140gr self-raising flour
- ½ tsp baking powder
- 50gr unsalted butter
- 1 tsp vanilla essence
- 1 tbsp lemon zest
- some icing sugar
Méthode / Method
Fondez le beurre e mettez de côté pour refroidir. Dans un bol, mélangez le sucre et les œufs jusqu’à ce que vous obteniez un mélange mousseux.
Melt the butter and put on the side to let cool. In a bowl, mix the sugar and eggs till you obtain a foamy mixture.
Ensuite, ajoutez la farine et la levure chimique. Mélangez jusqu'à ce qu'ils soient bien combinés.
Next, add the flour and the baking powder. Mix till everything is well combined.
Ajoutez ensuite le beurre fondu, l'extrait de vanille et le zeste de citron.
Add next the melted butter, the vanilla extract and the zest of lemon.
Ajoutez environ une cuillère à café de pâte à chacune des cavités en forme de coquille sur la casserole en madeleine. Faites cuire en four à 160˚C pour 12 minutes.
Add about one teaspoon of dough to each of the shell-like cavities on the madeleine pan. Cook in an oven at 160˚C for 12 minutes.
Laissez refroidir sur une grille. Couvrez de sucre glace avant de servir!
Let cool on a cooling rack. Cover with icing sugar before serving!
Here we are at the end of another recipe. I hope you enjoyed preparing the first French sweet treat for the series. There will be much more to come. As per usual, don't forget to follow me on social media as I'll be keeping you up to date with all recipes, lessons and worksheets. Also, when preparing any of the recipes, don't forget to take photos of your creations and if you wish, post them on Instagram and tag the photos with #thelanguageskitchen. I would love to see some of your creations. Share the recipe with family and friends and don't forget to go ahead and click on today's lesson below. Enjoy learning French!
