Ok, ‘Madeleine Thursdays’ isn’t a thing, but you know what they say: when life throws you lemons, make cake. Or maybe it’s just me who says that.
Either way, I thought I’d share this recipe with you. I’ve been experimenting with these wee French cakes over the past week – starting out with the tip-top, yet plain lemon version and ending with this one – we’re talking plums, rosemary and a hint of almond.
Here’s a fun fact: did you know that madeleines are originally from Brittany and are traditionally shaped like a scallop because they’re a delicacy of the region?
Plum and Rosemary Madeleines
100g caster sugar
75g plain flour
25g almond flour
1 teaspoon baking powder
Juice and zest of one lemon
1 teaspoon of rosemary leaves finely, chopped
4 juicy plums, halved, stoned and sliced.
You’ll also need a 12-hole madeleine tray.
Melt the butter and put to one side (you don’t want it to be too hot when adding it to the eggs, otherwise they might scramble).
Add the eggs and sugar to a bowl and whisk until frothy. Add the flour, baking powder, chopped rosemary, lemon juice and zest and whisk. Finally, stir in the melted butter.
Leave the mixture to stand for 20 minutes. Pre-heat your oven to 200C and grease and flour your madeleine tray.
Spoon the mixture carefully into the scallop moulds, but do not fill to the brim. Push a plum slice into each madeleine.
Bake for 8-10 minutes – or until golden brown. They should have risen and the cakes should bounce back to the touch.
Do the same for the second batch – unless you have more than one madeleine tray (go you!) and can cook all the batter at the same time.
Place the madeleines on a wire rack to cool.
They don’t keep well, so gobble them all up at once.
© Kate McAuley