This week has been a very greedy and indulgent one. I can’t seem to resist any kind of food recently and want to try and make everything!
However, it does mean that I get to share some great recipes with you.
The first one of those is these gorgeous Madeleine’s. Theres something about Madeleine’s that are so elegant and well… French! They’re the perfect snack size cake with their light as air sponge.
I wanted to pack some flavour into these traditionally demure cakes, so decided to add in some blueberries to David Lebovitz’s amazing Lemon-Glazed Madeleine recipe. I really couldn’t stop eating these mini cakes and they were gone within a day. They’re just so small you feel no guilt! The best part of these Madeleine’s is definitely the Blueberries.
First you get the sweet Lemon and then pop goes the blueberry. It really conjures up feelings of warm summer afternoons in the garden sipping refreshing Pimm’s with your tea cakes.
- 2 Eggs, room temp.
- 65g sugar
- Pinch of salt
- 87g all-purpose flour
- 1/2 tsp. baking powder
- Zest of one lemon
- 60g unsalted butter, melted and cooled (plus more for moulds)
- Blueberries (about 24)
- Icing/Confectioners sugar
- Lemon Juice
- Lemon Zest
Melt some butter and, using a pastry brush, coat the inside of your Madeleine tin. Next, dust with some flour and tap off any excess and put in the fridge. In a kitchen aid (or with an electric whisk) whip the eggs, sugar and sake until thick and pale. Sift in the flour and baking powder into the mix and fold in. Combine the lemon zest into the butter and pour into the batter. Combine using a spatula. Cover the batter with cling film and leave in the fridge for 1 hour. (Can be left for up to 12 hours)
Pre-heat the oven to 218 C/425F. Spoon the batter equally into you Madeleine tin, about 3/4 of the way up the mould. Don’t spread the mix as this could change the end shape. Whip any excess batter off the tin. Push 2blueberries into each mould. Bake for 8-10 minutes until springy. Remove from the tin and leave to cool on a wire rack, shell side up. For the glaze, it is very much personal preference. Combine some icing sugar, lemon juice and zest together and taste. If you want it thinner, add more lemon juice. Want it thicker? Add more sugar. Want more lemon flavour? Add more juice or zest. I like mine to be thin enough to spread but not so it will just fall off my Madeleine’s. Roll each Madeleine in the glaze until fully covered. Let most excess drip off before drying on a rack.