Madeleines – a Traditional Teatime Treat

The Making of a Madeleine

Did you know, Madeleine or petit Madeleine cakes originate from the Lorraine region in northeastern France? Traditionally shell-shaped, these buttery and spongey cakes enjoy a delightfully crispy batter. Try making them today with our easy to make recipe – just in time for National Cake Day in the US.

Makes: 12 cakes

Ingredients

2 large eggs
130g sugar
1 tsp vanilla extract
1/2 teaspoon lemon zest
Pinch of salt
120g flour
300g unsalted melted butter
A sprinkling caster sugar

Method

• Preheat oven to 180°C. Line your Madeleine moulds with butter and ¾ of your flour
• Using an electric whisk, beat your eggs and eggs sugar in a mixing bowl
• Mix in your vanilla extract, lemon zest and salt, before adding the remainder of the flour until a batter is formed. Slowly add the melted butter
• Spoon a tablespoon of your batter into each of the Madeleine moulds and bake for about 15 minutes, or until the batter appears golden brown
• Cool before removing from the moulds
• For the next batch, repeat the process – buttering and flouring the moulds each time you use them
• Dust lightly with caster sugar before serving

In Love with Lorraine?

For more about cruises to the French region of Lorraine, click here or contact a member of our team to find your perfect cruise.