Madeleine Cake by Christophe Michalak
French Madeleines are excellent, but wait until you try this extraordinary Madeleine Cake by one of France's Favorite Chef!
Equipment
Ingredients
- 8 Tbsp (115 g) butter (Melted)
- 3 eggs
- 3/4 cup (150 g) sugar
- 1 tsp (4 g) vanilla extract
- 1 Tbsp (15 g) orange blossom water
- 2 Tbsp (30 g) French EVOO
- 1 cup (125 g) all-purpose flour
- 1/2 tsp (2 g) baking powder
Instructions
- Place your Sunflower Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Preheat oven to 350F/180C.
MADELEINE CAKE PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In the bowl of your stand mixer beat the eggs and sugar for about 2 min (High speed) until light and fluffy. It will double in size. Add the cooled melted butter, French EVOO, vanilla extract and orange blossom water. Then, fold the Flour and Sea Salt. IMPORTANT: Do not overmix.
- Pour your preparation into your Flexipan®.
BAKE!
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min). It is ready when the toothpick inserted comes out clean.
- Once your Madeleine Cake is out of the oven, let it cool down for about 10min. Then, Unmold, Serve and Enjoy at room temperature! Bon Appétit!
Special Notes
Nutrition
Nutrition Facts
Madeleine Cake by Christophe Michalak
Amount Per Serving
Calories 143
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 46mg15%
Sodium 84mg4%
Potassium 22mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 219IU4%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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