Light and delicate, these cakes require only a few minutes of mixing and baking. If you don't have a madeleine pan, you can bake them in a mini-muffin pan.
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4 tablespoons unsalted butter, softened
1/2 cups all-purpose flour
1/2 cup cornmeal
1/2 cup sugar
Grated zest of 2 lemons
1 teaspoon cream of tartar
1/2 teaspoon baking soda
Pinch of salt
1 large egg
1/4 cup plus 2 tablespoons heavy cream
1/2 teaspoon vanilla extract
How to Make It
Preheat the oven to 350°. Generously brush madeleine molds with some butter.
In a medium bowl, combine the flour, cornmeal, sugar, lemon zest, cream of tartar, baking soda and salt. In another bowl, slightly beat the egg. Whisk in the cream and vanilla, then add 2 tablespoons of the melted butter. Add the cream mixture to the dry ingredients and mix just until blended. Spoon the batter into the molds, filling them half way.
Bake for 10 to 12 minutes, or until the cakes spring back when pressed lightly. cool briefly, then loosen with the point of a table knife and let cool on a rack.
Lemony notes in the madeleines mingle enticingly with a citrusy, aromatic Muscat de Beaumes-de-Venise, such as a Georges Duboeuf or the non-vintage Prosper Maufoux.
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