The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two georgeus communes of the Lorraine region in northeastern France.
They are very small sponge cakes with distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. These are celiac friendly, and pretty darn good if you ask me… 🙂
The flavor is similar to, but somewhat lighter than, sponge cake, and with the addition of the culinary lavender extract they are super floral and delicate, perfect for your afternoon tea, coffee time, or just because you feel like it.
Makes about 12 large madeleines or 36 minis
2 large eggs
1/2 cup granulated sugar
2 teaspoons culinary lavender extract or fresh finely chopped lavender sprigs.
3/4 cup all purpose GF flour mix
1/2 teaspoon GF baking powder
5 tablespoons melted butter cooled
In a bowl whisk together eggs and sugar until pale. Beat in the lavender. Sift the dry ingredients and with a rubber spatula incorporate them to the egg and sugar mix, then fold in the cooled melted butter.
I like to put the batter in a zip lock bag, (it really makes it a lot easier to fill the molds by squeezing it out) and place it in the refrigerator overnight. If that’s not possible let it rest at least 2-3 hours, this will help the batter develop the characteristic crown or “hump”.
Fill the molds and bake in 400 F preheated oven. Depending on the mold you have, baking time will vary. I have the non stick ones and usually they are done between 7-8 minutes, if using regular molds they will take 1-2 minutes longer, also remember to butter and flour (rice or tapioca flour) regular molds. Simply keep an eye on them until you see their edges light gold.