Madeleine

A very dainty shell shaped cake has its origin dated back to the 18th century in France. Some versions say it was named after the inventor, Madeleine Paulmier who prepared them for the pilgrims who returned from Lorraine.

Ingredients

Butter 125gm

Honey 18gm

Eggs 87gm

Milk 37gm

Sugar 80gm

Lime zest 2gm

Vanilla extract 5gm

Cake flour 125gm

Baking powder 6gm

Salt 2gm

Method:

1. The first step is to make brown butter, commonly called as 'Beurre noisette' in French. Beurre meaning butter and noisette referring to nutty brown.

Place the butter in a sauce pan an on a medium flame melt the butter, you will notice that the butter tends to melt and start foaming, continue mixing.

You will smell a very fragrant aroma and the bubbles tend to get bigger and will eventually settle down after a while.

Take it off the flame and place aside allow it to cool. You will see milk solids settle at the bottom of the sauce pan, do not strain it. These sediments contribute to the nutty flavour. I call this mix liquid gold. Haha!

2. In a separate bowl combine the eggs, vanilla and sugar and whip until light and fluffy.

3. Once light and fluffy, combine the milk and mix.

4. Combine the flour, salt, baking powder, zest in a separate bowl.

4. Gently fold the dry ingredients in two to three intervals into the egg mix.

5.Combine the honey with the brown butter, it is important for the butter to be luke warm and not hot.

6. Add a few spoons of the batter to the butter-honey and give it a mix. Add it back to the batter in 2-3 intervals and mix well.

7. Rest the batter in the refrigerator overnight and bake the next day. You might want take the batter out of the refrigerator few hours before baking.

8. Madeleines are baked in a unique shell shaped mat, you have to gently grease them with butter before piping the batter in the cavity. If you do not have a madeleine mat/mould use a regular mini cake mould to make the cake. Pipe them to about 3/4th the cavity of the mould.

9. Bake for about 12-15 minutes at 200 degrees centigrade until light and golden.

10. Allow to cool and enjoy !

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