Well, if you want to talk about a past-due project, here’s mine. These Madeleines are supposed to our new Christmas tradition, but here we are in February. I drool at the smell of fresh-baked anything but Madeleines fresh off the press are a real delight.
For the last few weeks, my daughter has been asking me to get in the kitchen with her to bake these yummy french butter cakes. A week before Valentine’s Day, we finally made it, and I am so thankful that we did. I hope you enjoy this quick and easy gluten free recipe.
Enjoy this recipe and the latest single from Justin Beiber.
- 5oz butter
- 4.5oz sugar
- 0.8oz honey
- pinch of salt
- half of a lemon – juice
- half of a lemon – zest
- 5.5oz eggs
- 5oz gluten-free flour (sub for pastry flour)
- 0.15oz baking powder
Preheat oven to 375 degrees F. Butter and flour 12 (3 inch) Madeleine molds. *I used 9 silicone molds and they aren’t as pretty as they could be. Set molds aside. Melt the butter and let it cool to room temperature. In a small mixing bowl, beat eggs, honey, and salt at high speed until light. Whisking constantly, gradually add sugar, and continue beating at high speed until mixture is thick and paler. Ribbons should form in bowl when you lift whisks, about 5 to 10 minutes.
Sift flour into egg mixture 1/3 at a time, gently folding after each addition. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon mixture into molds; it will mound slightly above tops — Bake Madeleine 14 to 17 minutes. ( Or until cakes are golden and their tops spring back when gently pressed with your fingertip ). Use the tip of the knife or spatula to loosen Madeleine from pan; invert cakes onto a cooling rack. Immediately sprinkle the small cakes with confectioners sugar.
Check out my Apple Pie recipe.