Celebrate National Cake Day with our recipe for spongey, golden Madeleines – a traditionally French afternoon treat that’s impossible to resist!
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
2 large eggs
1 tsp vanilla extract
1/2 teaspoon lemon zest
Pinch of salt
300g unsalted melted butter
A sprinkling caster sugar
- 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?
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