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Madeleine cakes


The madeleine or petite madeleine is a traditional small cake from the Lorraine region in northeastern France. The story goes that a girl name Madeleine made them for the Duke of Lorraine who loved them so much that he then gave some to his daughter, Marie, the wife of Louis XV.

They are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions (can use mini-muffin tin). The madeleine was immortalised in the autographical book by Marcel Proust Á la recherche du temps perdu (Remembrance of Things Past), where a taste of the cake took him back to his childhood.

They are similar to the French financier cakes.


  • 1/2 cup melted butter
  • 1 cup plain flour
  • 1/2 teaspoon baking powder
  • pinch salt
  • 3 large eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract


  • In a small bowl place the flour, baking powder and salt and whisk until well blended.
  • Beat the eggs and sugar at medium-high speed for 5 minutes.  
  • Add the vanilla extract and beat to combine.
  • Sift a small amount of flour over the egg mixture and fold the flour mixture into the eggs.
  • Sift the rest of the flour over the egg mixture and fold gently.
  • Gradually fold the egg mix into the melted butter.
  • Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
  • Drop large tablespoonfuls of batter into the centre of each well greased madeleine mould.
  • Pour the mix into well greased madeliene (or mini-muffin) pans (
  • Bake at 195 degrees for around 10 minutes until golden brown.
  • You can dust with icing sugar to finish.


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