Just dot Food


Lemon flavoured shell-shaped tea cakes of French origin that adds visual interest to a tray of goodies as well as contrast in colour and texture. You will need special Madeleine pans which are available in most gourmet or kitchen specialty shops.

Yields 2
Beautiful addition to a tray of dainties.
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Prep Time
30 min
Prep Time
30 min
  1. 1¼ cups sifted cake flour
  2. ½ tsp. baking powder
  3. ¼ tsp. salt
  4. 3 eggs
  5. 1 tsp. vanilla
  6. ⅔ cup sugar
  7. 2 tsp. finely grated lemon rind
  8. ¾ cup butter, melted and cooled
  9. icing sugar to dust madeleines with
  1. Sift together the first three ingredients and set aside.
  2. Beat eggs until light, add vanilla, gradually beat in sugar.
  3. Continue beating until volume has quadrupled.
  4. Fold in lemon rind and gently fold into flour mixture.
  5. Stir in the cooled butter.
  6. Brush pans with additional melted butter and spoon about 1 Tbsp. batter into each shell, filling about ¾ full.
  7. Bake at 350̊ for 12 to 15 minutes, or until golden brown.
  8. Remove to wire rack and dust tops with sifted icing sugar.
  9. Makes about 3 dozen tea cakes.
  1. If you don't have cake flour measure out the recipe amount shake through a wire strainer and then take about 2 tablespoons out.
  2. I have no idea where the original recipe came from . . . this dates back to my Adult Education teaching days 35 years ago.
  3. There are silicone shapes available now, also coated pans which makes removal easier. I still have the old fashioned tin pans which by now would fall in the antique category.
  4. I cannot attest to the cooking times or use of the silcone molds as I have tended to stay away from them as they are not terribly rigid and worry about flavour transfer.
  5. These pans are not cheap, but should be considered an investment in your baking tools. You will never go wrong buying good quality . . . . still using baking pans that I purchased over 40 years ago. Look after them and they will become heirlooms.
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