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!
YouTube Video
Photos
Nutrition
Calories: 143kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 84mg | Potassium: 22mg | Fiber: 1g | Sugar: 9g | Vitamin A: 219IU | Calcium: 22mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com