MADELEINES

History

There are many theories as to the origin of these delicate little cakes (pronounced MAD'elen although some say MAD'len).  This theory comes from the website of SWEETOOTH DESIGN COMPANY.

The origin of Madeleine is linked with the town of Commerce in the Lorraine region in eastern France, where a large number of commercial madeleines are produced today. 

In the 19th century Jean Avice, who worked as a pastry chef for Prince Talleyrand, said to have invented the Madeleine by baking little cakes in aspic molds. However in Lorraine, it is believed that Madeleine cookie came from a young maid named Madeleine Paulmier,  who used to work for the Duke of Lorraine, Stanislas Leczinski in the late 18th century.  This cookie recipe, originally inherited from Madeleine’s grandmother, was recognized by  Louis XV of France. who first tasted them at the Chateau Commercy in Lorraine in 1755. Louis' wife, Marie introduced them to the court and they soon became all the rage at Versailles. 

These small shell shaped sponge cakes use a specific pan.  

(I bought mine at Amazon.ca,   ...  https://www.amazon.ca/Fox-Run-44925-Non-Stick-Madeleine/dp/B0083RTULM/ref=sr_1_3?ie=UTF8&qid=1536340805&sr=8-3&keywords=madeleine+pan  )

A properly made Madeleine has a little bump in the centre of it.  It even has a name ... la bosse . A bit weird isn't it but that is perfection.  At least one of mine had "la bosse".

There are many tips available to achieving the perfect Madeleine.  Here is the one I followed and as it was, I had four neighbours knock on my door as the Madeleines were cooling.  I sprinkled them them with icing sugar and offered them to my guests and got RAVE reviews.

CITRUS MADELEINES

Ingredients

3     large Eggs (at room temperature)

1/4  Cup Granulated Sugar

2     TBSP finely grated orange or lemon zest (or one large orange  zested)

1     Tsp Vanilla Extract

1     Cup all-purple flour

2     Tsp BakingPowder

1/2  Cup Unsalted Butter, melted and still warm

1/4  Cup Milk

1     TBSP Vegetable Oil

Directions:

1.  Whip the eggs with the sugar, citrus zest and vanilla with electric beaters with the whip attachment on HIGH speed until the eggs are thick and pale and hold a ribbon when the beaters are lifted (about three minutes).

2.  Sift the flour and baking powder together.  Add this to the egg mixture while beating on MEDIUM-LOW speed, mixing until blended.

3.  In a separate bowl whisk the butter, milk and oil together.

4.  Spoon about 1 cup of the batter into the butter and whisk it in until blended.  Add this all back to the base batter and FOLD until blended.

5.  Cover and chill the batter for 2 HOURS (or overnight) to set the butter.  (This is an important stage, do not omit!)

6.  Preheat the oven to 375°F.  Lightly grease and flour 2 madeleine pans, tapping out any excess flour.  

My notes to this step:  I found mine baked better at 350° oven, but maybe my oven is not set properly even though it is new.  

As well, I made one batch with dusted flour in the pan and saw that the flour stuck to the lines of the shells, so the next batch I made I omitted the flour and they turned out perfect.  This can partly be due to the excellent pan I purchased from Amazon (?)

Top ones I dusted the pan with flour.  Bottom ones I did not use flour.  Mind you, once dusted with Icing Sugar, you cannot tell and it did not affect the taste.  Also top ones I filled the pan too full, while the bottom ones I stuck to the "3/4 full" instruction.

7.  Stir the chilled batter gently to deflate it slightly (THIS IS KEY TO HELP GETTING LA BOSSE, that a well made madeleine has) and fill the madeleine molds 3/4 full.  You can use a small ice cream scoop or piping bag with a plain tip.  I used a spoon.  

My notes:  I filled the first batch too full.  They rise while baking.  I had smaller, more perfect cakes when I made sure they were filled 3/4 full.

Filled properly

8.  Bake for 10 minutes, then remove from oven and BANG the pan

down (AGAIN FOR THE LA BOSSE) (I banged two good flat bangs, then returned to oven).  Return to oven and bake for an additional 5 to 7 minutes, until the madeleines are golden brown at the edges.

9.  Remove from the pan immediately and enjoy warm or at room temperature.  

Option:  Dust with Icing Sugar or Lemon Glaze.  See how to make and use glaze by searching LEMON GLAZE for MADELEINES

Swedish Apple Cake

I made this cake three times.  The first time it was PERFECT (can't find the perfect photo though, sorry).  The second time it collapsed so much in the middle that I didn't feel I could serve it.  This is the third time.  It was servable (is that a word??) but not perfect.   I think it must have to do with the types of apples it is baked with.  The more moist, the more collapsible.  I added this cake as I like it.  It is not too sweet, not too floofy (is that a word??).  It has a basic sponge type bottom with healthy apples on top.  I will continue to make it and when I find the secret to perfection, I will share it with you.

Swedish Apple Cake

Ingredients

§ 4 apples

§ 12 tablespoons of sugar

§ 6 tablespoons of flour

§ 1 pinch of baking powder

§ 1 tablespoon butter

§ 6 eggs

§ juice from 1/2 lemon

Instructions

1.     Whip the egg whites. Beat them on high and let them whip until they become frothy.

2.     Add 6 tablespoons of sugar, a bit at a time and mix until the sugar has dissolved.

3.     Mix the egg yolks with a mixer on a high speed until it becomes creamy, then add the remaining sugar ( 6 tablespoons), a tablespoon at a time. Mix until the sugar has completely dissolved and the mixture becomes thicker.

4.     Combine yolk and whites and fold them in with a big wood spatula, make sure not to over-mix. Add those 6 tablespoons of flour, a bit at a time, mixing really slow.

5.     The baking powder needs to be combined with lemon juice, so add a few drops of lemon juice to it, then add it to the mixture.

6.     Clean and cut the apples into slices. Add them to a hot skillet, add a tablespoon of butter and 3 or 4 tablespoons of sugar, mixing from time to time. Let the apple cook until they soften a little and become golden brown.

7.     In a baking pan (with approximately 7 inches in diameter) place some waxed paper and add the apples. Then pour the baking mixture on top of them.

8.     Introduce the pan in the preheat oven at 350 F and let it bake for about 30 minutes. Test the cake by inserting a clean toothpick into the middle of the cake. If the toothpick comes out clean, the cake is done.

9.     Place a big plate over the pan and turn it upside down. Then remove the waxed paper, squeeze a little bit of lemon juice over the cake and sprinkle with coarse sugar.  I used icing sugar as I had no coarse sugar, but it kind of melted onto the apples.

10.  This Swedish Apple Cake can be served just as it is or with vanilla custard.