Culture Street

The brilliant thing about these little French butter cakes is that they age so well but, if you eat them soon after they come out of the oven, you’ll catch that small window of crispy-edged goodness that can only be experienced if you’re an enthusiastic baker – or at least related to one!

MAKES ABOUT 12 MADELEINES

INGREDIENTS
100 g (31/2 oz/2/3 cup) plain (all-purpose) flour
1 teaspoon baking powder?
120 g (41/4 oz) caster (superfine) sugar
?2 eggs, lightly whisked?
140 g (5 oz) butter, melted
1/2 teaspoon finely grated lemon zest

STRAWBERRY ROSEWATER G L A Z E
60–90 g (21/4– 31/4 oz/1/2–3/4 cup) pure icing (confectioners’) sugar, sifted
4–6 strawberries, mashed and passed through a sieve
1 teaspoon rosewater

METHOD
In a medium mixing bowl, combine the flour, baking powder and sugar. Mix with a wooden spoon, then add the eggs, butter and lemon zest. Stir until smooth, then transfer the batter to a piping bag, and refrigerate for 2 hours.

Preheat the oven to 200°C (400°F) fan-forced. Grease a 12-hole madeleine tin well.

Pipe a small amount of the batter into each mould, filling them only two-thirds of the way. Reduce the oven temperature to 180°C (350°F) fan-forced, and bake for 10 minutes until the madeleines are golden. As soon as they come out of the oven, smack the edge of the tray onto the work surface to unmould the cakes. If you wait for just a split second too long, you’ll find they stick very quickly and you will chuck
a tanty like I did the first time I made them because I didn’t have this critical bit of information! Allow to cool completely on a wire rack before glazing.

To make the strawberry rosewater glaze, combine the icing sugar, strawberry purée and rosewater in a small bowl, then stir until smooth and quite runny. If it’s too thick, mash more strawberries to add to the mixture. Dip just half of each madeleine into the glaze diagonally, then let the glaze set before serving. These keep well for up to a week in an airtight container.

PohBakes_CVRRecipe and Images from Poh Bakes 100 Greats by Poh Ling Yeow (Murdoch Books, RRP $39.99) Photography by Alan Benson. You can buy the book here.

You Might Also Like

Food

Black beluga lentil, sweet potato and coconut stew

A simple weeknight stew, this is quick to make and delicious served with a cooked grain such as brown rice or quinoa. You could happily use cooked black beans instead...

On June 24, 2016

Food

Rosewater Hotcakes with Roasted Rhubarb and Strawberry

This is a pretty tricked up breakfast – perfect for those who think dessert usually comes too late in the day. You could make these hotcakes even more indulgent with...

On November 12, 2015

Food

Karl Cooks One-Pan Breakfast

YOU’VE GOT TO LOVE A ONE-PAN ANYTHING — SO APPEALING AT THE TABLE, SO EASY ON THE WASHER-UP-ERER! THIS SPLENDID BREKKY FEATURES SMALL SAUSAGES (CHIPOLATA), BACON, ONION, MUSHROOMS, TOMATO AND...

On October 17, 2014
 

Food

Coconut & Banana Breakfast Squares

Making these scrumptious bars barely constitutes cooking. Blitz the ingredients, pop the baking tin in the oven and you’ve got a week’s worth of breakfasts! A piece of fruit or...

On January 30, 2015

Food

Chocolate cake with chantilly cream and fruit

There’s just something about a tiered chocolate cake, isn’t there? When I was young, my mother would always let us choose whichever type of cake we would like to celebrate...

On August 14, 2015

Food

Pecan & Cinnamon Oat Biscuits

These biscuits are reminiscent of the ANZAC biscuits that were sent in food parcels to Australian and New Zealand troops stationed in Europe during World War I. Using basic ingredients...

On April 8, 2016
 
Copyright © 2012 - 2018 Culture Street
Contact: info@culturestreet.com.au