Lemon Madeleines (recipe by Florence Rebattet)

Madeleines photo courtesy of En Cuisine

 "She sent out for one of those short, plump little cakes called "petites madeleines", which look as though they had been moulded in the fluted scallop of a pilgrim's shell... I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs with it, touched my palate than a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place. An exquisite pleasure had invaded my senses, but individual, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory - this new sensation having had on me the effect which love has of filling me with a precious essence..."

Remembrance of Things Past, Marcel Proust

While I cannot promise you that all your worries will go away and you will be filled with happiness as soon as you eat a madeleine or two, these lovely little cakes will certainly cheer you up, even on a grey dull day like today.

Florence Rebattet, chef, founder of En Cuisine Cooking School, and finalist of Gordon Ramsay's "Future Food Stars" (series 2) shares her recipe for mouthwatering madeleines - check out her recipe book "Cook with Flo".

This recipe is suitable for children (with adult supervision, if necessary) and is one of many recipes Flo teaches children at En Cuisine Cooking School.

MADELEINES

Prep time: 20 minutes

Cooking time: 15 minutes

Ingredients (20 madeleines):

120g plain flour

120g granulated white sugar

120g unsalted butter

3 medium eggs

zest of one unwaxed lemon

1 lemon (juice)

1tsp baking powder

Utensils:

A madeleine tray

2 bowls

a wooden spoon

a grater

a scale

1. In a large bowl, mix the flour, the sugar and the baking powder.

2. Crack the eggs and separate the yolks from the whites. The yolk goes with the dry ingredients and the whites in a separate bowl.

3. Whisk the whites with a fork until you get bubbles on the top. Add them to the flour and yolks mix and combine.

4. Melt the butter and wait until it cools down before pouring it on the mix.

5. Add the lemon juice (from one lemon, G.V.) and the zest. Stir well.

6. Pour into madeleine moulds and put them in the oven at 240C for 6 minutes and then 180C for 8 minutes. Your madeleines are ready when you see a little mountain on the top and a nice golden colour.

Tip:

Swap the lemon for 1/2 orange or rose water. "I really like mine with rose water and dry peices of rose in the dough".

I have forgotten just how good madeleines are. I bought a madeleine tray years ago, and at first used it quite often, but for the last several years it's been staying in the kitchen unit, totally abandoned.

Last week my younger son and I tried the recipe for lemon madeleines, and it was a great hit with the whole family. Our madelienes were very tasty, and I will definitely bake them again.

The recipe is pretty straighforward and easy, and perfect for cooking with children. Try it, and enjoy the soft spongy bakes, with a delicate lemon flavour.

Many thanks to Florence for the recipe, and reminding us how delicious these little cakes are!