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Sabrina B.: "I’ll admit I don’t like to fuss over simple thing…" Read More
9Ingredients
60Minutes
120Calories
Description
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.
IngredientsUS|METRIC
US|METRIC
- 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
- Sieve the flour with the baking powder.
- In a bowl, beat the eggs with the sugar until light and frothy.
- Add the flour mixture, butter, extracts, and a pinch of salt. Mix all the ingredients well until smooth.
- Cover the bowl with plastic wrap and allow to rest in the refrigerator for 2 hours.
- Preheat the oven to 200 degrees Celsius.
- Place a teaspoonful of mixture in each madeleine mold. Chill briefly.
- 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.
- Allow to cool and sprinkle with powdered sugar.
NutritionView more
120Calories
Sodium5% DV115mg
Fat9% DV6g
Protein4% DV2g
Carbs5% DV15g
Fiber0% DV0g
| 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)
★★★★★
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!
