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Recipe for 16 Madeleine cakes
- 150g flour
- 150g caster sugar
- 150g butter
- 2 eggs
- 1 un-treated orange
- 1 teaspoon orange flower water
- 1 pinch Le Guérandais Guérande salt
Preparation: 15 minutes
Cooking time: 15 minutes
Pre-heat the oven to Gas mark 6 (180°C).
Beat the eggs and the caster sugar in a bowl until you have a foamy, creamy mixture . Mix in the flour and the Le Guérandais Guérande salt. Melt 125g butter in a small casserole over a gentle heat.
Gradually add alternating spoonfuls of flour and melted butter, to the egg/sugar mixture, beating vigorously all the time.
Brush the orange skin under cold running water, wipe and then grate the zest finely. Mix this into the pastry along with the orange flower water.
Melt the rest of the butter and use it to brush a Madeleine cake tray mould. Fill each cavity with the mixture, making sure it does not go over the edges.
Place in the oven at mid-height and leave to bake for 8 to 10 minutes, no longer.
Remove from the oven, turn the Madeleines out onto a wire tray and leave to cool completely before serving.