Madalenes

2 Jan

These delicious little French cakes were an absolute hit with the kids this christmas and much to everyone’s delight, even Rachel can knock a set out in 15 minutes flat. They are such a doddle, no measuriung necessary, no fancy processes, they bake in 10 minutes and taste divine. 
To make a batch of 8-10 Madalenes

  • 1 egg
  • butter 
  • sugar
  • self-raising flour (or plain flour plus 1/2 tsp baking powder)

Break an egg into a bowl or jug, add roughly the same volume (about 2 tbsp) of sugar and butter and flour. Beat together vigorously to form a thick batter. Spoon the mixture into the tins or cases and bake in a medium-hot oven for 10 minutes. Dust with icing sugar, just for the fun of it, and eat straight away.
For a larger volume (about 24 cakes) I use 3-4 eggs and 120g of each of the other ingredients


Note Madalenes are traditionally cooked in special trays or bun tins with a scalloped shape but you can cook them in any small mould tin or paper cases. It might take a little practice to get the consistency right for your ingredients the size of the eggs, the flour and the consistency of the butter all make a difference. If softened butter is used the consistency of the finished cakes will be smooth and even but I prefer the texture if hard butter is used and is just chopped finely with a knife.

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