Madeleines-two ways

by Sunita on October 12, 2010

“The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraineregion in northeastern France.

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.

A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake.Traditional recipes include very finely ground nuts,usually almonds. A variation uses lemon zest for a pronounced lemony taste.

Some sources, including  say madeleines may have been named for a 19th century pastry cook, Madeleine Paulmier, but other sources have it that Madeleine Paulmier was a cook in the 18th century for Stanisław Leszczyński, whose son-in-law, Louis XV of France, named them for her” (source)

I have been wanting to make madeleines for a long time now. So, when I came across a madeleine pan while shopping, I couldn’t resist putting it in the trolley. Of course, the pan did have to wait for a few days before it could be used as life supplied me with a lot of other things to do.

Finally, the pan was taken out and put to  use and I made them for our anniversay last week. We did not want a large cake this time and these simple cakes were perfect for us. I got a bit carried away withthe pretty shapes and made two versions- sweet and savoury. Again, like most of my recipes, I decided to experiment and made  up my own recipe.  So, if  you are looking for a very traditional recipe, this may not be it. I kept them simple and am quite pleased with the results. The shape came out  perfectly and they tasted good too. They are quite easy to make.

What’s needed (for the sweet version)-

3/4 C of whole wheat flour (atta)
5 tblsp of ground almonds
1 tsp baking powder
2/3 c milk
1 egg
3 and a 1/2 tbsp of sunflower/vegetable oil
5-6 tblsp of sugar
1 tsp vanilla extract

How to-

  1. Pre heat the oven at 180 deg C. Grease liberally and flour a madeleine tray ( if, like me, you are using a silicon pan, just a light greasing should be fine).
  2. In a bowl, mix together the flour, almonds and baking powder.
  3. In a nother bowl, whisk together the rest of the in gredients.
  4. Make a well in the centre of the flour mixture and tip in the milk mixture. Fold in, preferably with a rubber spatula till everything is mixed well together. The mixture will not be too thick.
  5. Fill the madelein moulds with spoonfuls of the batter, two thirds of the way.
  6. Place the pan in the centre of the pre heated oven and bake for about 15-17 minutes or till well risen (you will see the traditional hump in the middle of the madeleines) and lightly browned.
  7. Cool a little and remove carefully from the pan by running a spoon round it. If you are using a silicon pan, they will come away from the pan very easily.
  8. Cool them completely on a rack before storing in air tight containers.

What’s needed ( for the savoury madeleines)-

3/4 C whole wheat flour (atta)
5 tbls of ground almonds
1/2 tsp crushed red chillies
1 tblsp dried oregano
1 and a 1/2 C of Red Leicester cheese ( or cheddar) ***If you are using cheddsr, the colour will not be the same as my madeleines, but will still taste good.
1/2 tsp salt
1 and a 1/2 tsp baking powder
1 +1/4 C plain yogurt
3 tblsp of sunflower/vegetable oil

How to-

  1. Pre heat the oven at 180 deg C. Grease liberally and flour a madeleine tray ( if, like me, you are using a silicon pan, just a light greasing should be fine).
  2. Mix together the flour, baking powder, almonds, chilli, oregano, salt, cheese and baking powder. Rub the ingredients together with fingertips till it resembles crumbs.
  3. In another bowl whisk together the yogurt and oil.
  4. Make a well in the centre of the flour mixture and tip in the yogurt mixture. Fold in till everything is just moistened. This will be a thick mixture.
  5. Place tblsp fuls of the mixture in the moulds . Place the pan in the centre of the pre heated oven and bake for about 20 minutes or till golden. These ones will not puff up that much. These madeleines are quite soft when baked but will firm up a little on cooling.
  6. Cool a little and remove carefully from the pan by running a spoon round it. If you are using a silicon pan, they will come away from the pan very easily.
  7. Cool them a little on a rack and serve warm. They taste best on the day they are made.

I am really pleased with the results; Dinesh who has a great affection for plain cakes has already been asking for more and the kids loved them too. They , particularly adored the savoury ones. As for myself, I kept gushing at their pretty shapes, and yes, the fact that they tasted good too was definitely a bonus.

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{ 14 comments… read them below or add one }

1 Roshan October 12, 2010 at 10:59 am

wow….i like both the versions…

Reply

2 Rosa October 12, 2010 at 11:44 am

Pretty littel madeleines! Both versions are marvelous.

Cheers,

Rosa

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3 GB October 12, 2010 at 11:59 am

They DO look pretty and I think I’d love to try the savory ones. What a delightful spin on the recipe and I love the fact that you use atta. I always feel so guilty using maida for cakes that I end up not making any (well only on special occasions).

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4 Sanjeeta kk October 12, 2010 at 2:14 pm

Both the versions look delicious and crispy. Lovely clicks.

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5 Lisa October 12, 2010 at 3:42 pm

I have never seen a savory version of the madeleine before, but I can totally imagine eating those with soup or a stew. Great idea.

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6 Mamata October 12, 2010 at 8:01 pm

Thanks for sharing this recipe with us. Buy these from Costco once in a while.
For the sweet one, can you please suggest a substitute for egg (can’t use flax seed either due to food allergies).
One the savoury one, why does it show up as white in color (in the top picture)
Thanks again

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7 Cherine October 13, 2010 at 7:14 am

Gorgeous madeleines!! like both versions!

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8 Priya October 13, 2010 at 11:32 am

Cute looking and damn tempting madelaines..

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9 Monisha October 13, 2010 at 10:00 pm

I am gonna try both….looks yummy

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10 arathi October 14, 2010 at 9:12 am

Hi Sunitha,
looks an easy one! as always. even i have been waiting to use my madeleines pan!and a eggless verion….. as this recipe uses only one egg i can replace it and try it out soon!!!
and the savoury one as well!! thanks.

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11 The Gypsy Chef October 14, 2010 at 11:25 am

Sunita,
I too love madeleines, but I’ve never made the savory ones. You can bet I will be making those for my drinks party next week.
Lovely pics and Happy Anniversary!
Pam

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12 Divya Vikram October 14, 2010 at 11:11 pm

Madeleines look so cute. Would love to try the savory verson.

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13 Rupa October 15, 2010 at 11:13 am

Hi Sunita,

They look so cute and yum…hey, what if we do not have the said pan…can we make them ( ofcourse in a differrent shape) in any other baking vessel? what will be a good alternative..am going to try the savory ones since they are eggless…..wished the sweet one was eggless too :)

Reply

14 M & M October 15, 2010 at 8:48 pm

Oh, the look divine! I love madeleines :)

Reply

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