Sabrina B.: "I’ll admit I don’t like to fuss over simple thing…" Read More
9Ingredients
120Calories
60Minutes

Almond and vanilla extracts flavor the simple batter for these French butter sponge cakes, a traditional small cake from Commercy and Liverdun in the Lorraine region in northeastern France. Once prepared, the batter needs to rest in the refrigerator for two hours before baking in a madeleine pan, its molds resembling something akin to clams. For a bit of flourish, you can dip the tips in melted chocolate or spinkle the baked madeleines with powdered sugar.

Ingredients

  • 150 grams cake flour
  • 1 teaspoon baking powder
  • 110 grams butter (melted)
  • 2 whole eggs
  • 1 egg yolk
  • 150 grams sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • salt

Directions

  1. Sieve the flour with the baking powder.
  2. In a bowl, beat the eggs with the sugar until light and frothy.
  3. Add the flour mixture, butter, extracts, and a pinch of salt. Mix all the ingredients well until smooth.
  4. Cover the bowl with plastic wrap and allow to rest in the refrigerator for 2 hours.
  5. Preheat the oven to 200 degrees Celsius.
  6. Place a teaspoonful of mixture in each madeleine mold. Chill briefly.
  7. Bake for 5 to 6 minutes. When they begin to rise, lower the temperature to 180 C and bake for up to 6 minutes until golden brown.
  8. Allow to cool and sprinkle with powdered sugar.
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NutritionView more

120Calories
Sodium5%DV115mg
Fat9%DV6g
Protein4%DV2g
Carbs5%DV15g
Fiber0%DV0g

PER SERVING *

Calories120Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat3.5g18%
Trans Fat
Cholesterol50mg17%
Sodium115mg5%
Potassium20mg1%
Protein2g4%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate15g5%
Dietary Fiber0g0%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Sabrina B. 7 Jun 2015
I’ll admit I don’t like to fuss over simple things but when I saw how versatile these little cakes are, I decided to give them a try. My family loved them dipped in chocolate on one end and my youngest daughter coated them in colorful, sugar sprinkles. We’ll definitely make them again!