The madeleine or petite madeleine is a traditional small cake from the Lorraine region in North Eastern France.
Madeleines are very small sponge cakes with a shell-like shape. The flavour is similar, but lighter than sponge cake. Traditional recipes include very finely ground nuts, usually almonds.
This recipe has fragrant rich virgin Almond Oil replacing two thirds of the butter, resulting in an even more delicate and fragile flavour.
Ingredients (makes 12-20 Madeleine cakes):
90g plain flour
1 tablespoon cornflour
3 tablespoons ground almonds
1 teaspoon baking powder
4 tablespoons Olivado extra virgin Sweet Almond Oil
2 tablespoons melted butter (unsalted)
Softened butter to grease the cake tin
In a large bowl, beat the eggs and sugar with an electric mixer until the mixture is fluffy and light.
Shift flour, cornflour and baking powder together and set aside.
Add ground almonds in the egg mixture and mix well. Add the flour mixture and combine.
Add oil and butter and mix gently. Leave for 30 min-1 hour.
Pour in the buttered Madeleine cake tin and bake in the 180 degree oven for 15-17 minutes. Do not overcook.