Do you like Madeleines ? You know - those little French teacakes that are normally a pretty shell shape ? Oliver ADORES madeleines. They are his favourite cake at the moment and I believe his face light up if he is lucky enough to find one in his lunch box at nursery !
Above is some madeleines I made from this recipe in the classical shape using this silicone bakeware mould. The rest of the batch, I actually baked in an almond / nut style silicone chocolate mould to create dainty autumnal petits fours.
Believe it or not, they were quite quick and not at all fiddly to make. These were demolished by customers coming into Natural Heating to view stoves a couple of weeks ago. The couple of little children that came in with parents particularly adored them !
Recipe - adapted from Allrecipes.co.uk
Use either our 20 cell nut shape silicone bakeware moulds or 3 x standard madeleine pan (or a mix of both !). I like to spray the moulds with cake release before use, or grease with butter and then dust with flour (tapping off any excess).
- 2 eggs
- 2tsp Frangelico hazelnut liquer
- 125g icing sugar
- 100g plain flour
- 1/4 teaspoon baking powder
- 125g butter, melted and cooled
Preheat your oven to 170deg C Fan / 190deg C normal and prepare your pans / moulds.
Beat together the eggs and Frangelico. Add the icing sugar and continue to beat for about 4 minutes until thick and creamy.
Sift flour and baking together and then fold this in in 2 > 3 batches, then fold in the butter.
Spoon or pipe into the moulds. The nut moulds are shallow, so fill those full - but only fill the madeleine moulds 3/4 full.
Cook until the tops are golden and the sponge springs back under your fingers. Takes about 12 mins for std size and 9 mins for the nut size.
For large size : Allow to cool, them dust with icing sugar.
For the nut size : carefully trim the tops and then sandwich together with some melted chocolate mixed 50:50 with nutella and allowed to cool until thick enough to spread
Sarah-Jane Nash - www.siliconemoulds.com - November 2012
