These lovely scented cakes are quick both to make and to cook. There is an element of technique needed as you start by beating the eggs and sugar to the ribbon stage. If you’ve not done this before the term simply indicates a mixture that is whisked until thick, pale and light and one that leaves a trail or “ribbon” of mouse on the top of the mixture when the whisk is removed.
Obviously this is easiest done using an electric whisk and I prefer my Kitchen Aid free standing mixer as I can wander around the kitchen and get the moulds ready while the machine does the hard work. Madeleines are baked in special moulds that give the cakes their distinctive shell shape but the mixture could be cooked in regular bun tins. The thing to remember is that the moulds or tins must be generously buttered. As you can see I have a silicone mould and two metal ones. If you are offered a choice, chose the silicone: they are a little wobblely going into the oven but the mixture really doesn’t stick and the finished madeleines have a good shape. Serve the warm cakes with camomile tea in an homage to Proust.
Lemon and Cardomom Madeleines (makes about 30)