Madeleines à la Monique

 

It's always so exciting to try a recipe that turns out just as you had hoped it would!  This is the first time I have made perfect Madeleines, that is, Madeleines with the high 'bump' in the middle which means you have arrived at the pinnacle of perfect Madeleine baking.  Madeleines are simple little cakes and you probably have all the ingredients in your home right now.  

Last fall, my friend Monique, at La Table De Nana, shared the perfect Madeleine recipe along with links that detailed the proper way to make them. There were so many suggestions on the proper oven temperature from many famous chefs!  Which one to try?  I had to confess, the first batch I almost burned, but try, try again, and I found the best temperature for my oven! 

Tip number one, I found out, is to prepare the dough the day before and refrigerate it for at least 12 hours.  

Tip number two is to brush melted butter in each cavity of your pan and then refrigerate until the butter has solidified.  

Tip number 3... after filling the each cavity of the pan 3/4 full, refrigerate for at least 15 minutes while the oven is preheating. 

Tip number 4, bake them first at high heat and then reduce the heat for rest of the baking time. This 'cold dough/hot oven' technique will assure a cripsy crust around the edges and the the perfect 'bump' on the top of each Madeleine.  

I loved them without any powdered sugar or extra sweetness but Monique also shared a link on how to coat one side with melted chocolate.  I'm going to try that next time!

No Madeleine pan? No problem! You can use a mini muffin tin.  Just fill whatever cavity you use 3/4 full. My Madeleine pan is a metal, non stick pan similar to this one, but it's still important to brush the inside of each cavity with melted butter to get the nice browned edges and bottom. Madeleines are perfect with a cup of tea or any time of day snack.  I enjoyed mine with my new favorite Rishi Tea's Hibiscus and Blueberry tea...I local company I like to support.  

Wishing all of you Lovelies a Very Happy Valentine's Day! 

Madeleines à la Monique

Note:  Yesterday when I first published this the 120 grams of flour was listed twice.  I've since edited the recipe.  

This recipe yields approximately 1-1/2 dozen Madeleines,

2 small eggs, weighed in grams. If eggs weigh 120 grams then use…
120 grams of sugar (I reduced that slightly)
120 grams of flour
120 grams of butter, melted
1 tsp honey
½ tsp baking powder
¼ tsp salt
1-1/2 teaspoons orange zest (or lemon) or sub vanilla.  I used dried orange peel.

Grate the zest one organic lemon or orange, if using.  In a small bowl mix the zest of the two lemons with the sugar. In other bowl, sift the flour and the baking powder. In a small saucepan melt the butter.

Beat the eggs together with the lemon zest, sugar and the honey until the mix becomes a bit foamy. Next add the flour-baking powder mix and whisk. Finally add the melted butter and mix until well incorporated.

Refrigerate overnight or at least 12 hours with plastic wrap touching the top of the dough so it doesn't dry out.

The next day, melt a small pat of  butter and, with a pastry brush, brush the insides of the Madeleine molds. Place the molds in the refrigerator for 15 min until the butter firms. Sprinkle flour and remove the excess (only for non stick pans).  Fill molds to ¾ full with a heaping tbsp of dough. Spread out dough in molds using the pastry brush to gently tap dough into mold.  Refrigerate again while oven is preheating, at least 15 minutes.

Preheat the oven to 420 F).  Bake them for 3 minutes and reduce heat to 320 F and bake for another 4 minutes.  Timing will depend on your individual oven.  Check often during last few minutes.  Madeleines should not be shiny on top with a nice ‘bump’ and be golden with browned edges.  Let the Madeleine’s cool before removing them from the mold.

Leave plain or dust with confectioners sugar or dip in melted chocolate. 

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Date and Nut Cake

Here is a very simple and unique date nut cake that you can whip together in no time at all and doesn't need any embellishments whatsoever. 

You could dust it with powdered sugar but I chose not to so you could see the meringue-like topping to this cake.  The texture of this cake is so interesting and delicious! The recipe was found in one of my oldest cookbooks.  It's called, American Cooks by the General Federation of Women's Clubs and was recommended to me by a chef who married my college roommate.  I would venture to say that it's still one of the most valuable cookbooks in my collection!

I also have some flower ideas for your spring buffet or table.  Take a shallow dish and put some water in it.  Add any flowers you like, trimming the stems as necessary, and cover with a pretty clear bowl or upside down vase. 

Use pretty wine glasses to display blooms.  Here is a glass I saved from my mother's home that brings back wonderful memories of her. 

Another favorite is to use egg cups as vases.  They make charming little floral displays.   

If you have some early spring blooms in your yard, this is a great way to use them!

Date and Nut Cake

Printable Recipe

1 cup presifted flour (I used AP flour)
1-1/2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
2 cups coarsely chopped pecans
16-24 ounces dates, pitted and chopped (I used 16 ounces)
4 eggs, separated
1 teaspoon vanilla

Preheat oven to 350F. Grease a 9-inch square baking pan and line the bottom with parchment paper or waxed paper.

In a large mixing bowl, sift together the flour, baking powder, salt and sugar. Stir in the pecans and dates.

In a small mixing bowl, beat the egg yolks and vanilla until light yellow.

In large mixing bowl, beat the egg whites until stiff but not dry. Fold egg yolk mixture into egg whites. Fold in the flour mixture and pour out into the prepared pan.

Bake in preheated oven for 40 to 45 minutes. Cool 10 minutes and remove onto a wire rack to cool completely. (Place wire rack upside down over pan and tip both over to remove cake).

Cut into squares and serve.

Lemon Brunch Cake

I first posted this recipe about three years ago but I felt it was time to do a redux as this lemony cake would be a perfect addition to an Easter brunch.  Perfect for any occasion -  any time of year, actually!  The reason I say brunch cake is this cake has the dense texture of a 'muffin' - very moist and crumbly.

It also has the most luxurious lemon flavor as it is soaked in fresh lemon juice hot from the oven.  It stays amazingly moist 3-4 days after baking.  My husband keeps asking me when I'm going to make it again. He loves a slice after breakfast.

A shower of powdered sugar and some fresh berries is all it needs, and, perhaps a cup of tea or mimosa. I used my new Bavaria bundt pan from Nordic Ware.  I love their bake ware and that is a completely unsolicited comment! Given a good spritz of baking spray with flour, cakes always come out beautifully.

It's been a busy time here with more to come! We celebrated the 3rd birthday of our youngest grandson two weeks ago followed by my birthday this past week.  Next week, it will be my hubby's birthday, then Easter, followed by our oldest daughter's birthday a little over a week later.  Fun times!

My sweetheart took me to my favorite French restaurants for my birthday where I enjoy quail for the first time "Cailles Farcies avec Truffe Noire".  I felt like I was in my favorite foodie movie "Babette's Feast" :-)

Soon it will be April and even more reason to celebrate :)

Lemon Brunch Cake

Adapted from lke's Kitchen Printable Recipe Note:  If you use a bundt pan for this recipe, you will find that the batter only fills up the pan by about 1/2 way or so.  That's okay. This is a smaller (shorter) cake.  3 eggs Zest of 2 lemons 14 tablespoons (200 gr) unsalted butter (softened at room temperature) 1-1/4 cups (250 gr) granulated sugar 1 cup (125 gr) unbleached all-purpose flour 1 cup (125 gr) Bob's Red Mill Brown Rice Flour - or substitute corn starch 2 teaspoons baking powder Lemon juice from 2 lemons (about 1/2 cup). 4-5 tablespoons powdered sugar Grease and flour a 9-inch round cake pan or spray with baking spray with flour such as Baker's Joy brand. In a mixing bowl, beat the softened butter with lemon zest for about 30 seconds on medium speed. Add sugar, continue beating until combined. Add the eggs, one at a time and beat until combined. In a small bowl, combine the flour, rice flour and baking powder. Add the flour mixture and mix until it is incorporated and you have a smooth batter. Put the cake in a cold oven, then turn the oven on to 325 degrees. Bake for about one hour or until a toothpick inserted comes out clean (this will depend on the size of the pan you use to be sure to do a toothpick check at least 15 minutes earlier). When done, place a cooling rack upside down over the top of the cake pan and carefully flip over using oven mitts. Place the cooling rack over a large, rimmed baking sheet. Add the lemon juice to the powdered sugar a little at a time so no lumps form and whisk together. Drizzle over the hot cake. Once the cake is cool, you can sprinkle with powdered sugar. Serve with fresh berries and enjoy! This cake keeps well, covered with plastic wrap for at least three days.

French Lemon Poppy Seed Cake

Here is a recipe from the Joanne Chang's baking cookbook Flour from the bakery of the same name in Boston. I have always loved lemon poppy seed cakes and muffins and this one sounded just a little different in the ingredients and preparation. All ingredients are brought to room temperature before proceeding with the recipe - even melted butter and cream.

This cake has a light texture most likely due to how the eggs and sugar are whipped until light and fluffy before the rest of the ingredients are incorporated. It's also not overly sweet-tasting which I liked.

It was perfect with a cup of tea while enjoying a few cut daffodils from the garden. 

French Lemon Poppy Seed Cake

Adapted from Flour by Joanne Chang
Printable Recipe

2 cups cake flour (such as Swans Down)
(such as Swans Down) 3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup plus 3 tablespoons unsalted butter
1/4 cup heavy cream, at room temperature
1 tablespoon fresh lemon juice (from approx 1/2 lemon)
3 tablespoons poppy seeds
4 eggs
1-1/2 cups granulated sugar

For the Lemon Glaze:
1/2 cup confectioners' sugar
1 to 2 tablespoons fresh lemon juice

Position the oven rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour a 9 b 5 inch loaf pan.

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In a large bowl, whisk together the butter, cream, lemon zest, lemon juice and poppy seeds. If the butter starts to harden, heat the mixture gently until the butter is melted again. Set aside.

Using a stand mixer fitted with the whip attachment (or a hand mixer), beat together the eggs and granulated sugar on medium speed for about 4 minutes, or until light, fluffy and lemon colored. With a hand mixer this will take twice as long.

Using a rubber spatula, gently fold the flour mixture into the egg mixture until just combined. Fold about one-fourth of the egg and flour mixture into the butter-cream mixture. Then fold in the remaining egg-flour mixture until thoroughly combined. Pour the batter into the prepared pan.

Bake for about 1 hour  or until the top of the cake is golden and springs back when you press the middle. Place on a wire rack to cool for at least 30 minutes. I suggest you start testing the cake with a toothpick after 40-45 minutes as my cake was finished before the 1 hour suggested time. 

Make the lemon glaze while the cake is cooling by adding just enough lemon juice to the confectioners' sugar to make an easily spreadable consistency.

When the cake has cooled for at least 30 minutes, remove it from the pan and place it on the rack. Spoon or spread the glaze over the top of the still-warm cake, allowing the glaze to dribble down the sides of the cake.

The cake may be stored tightly wrapped in plastic wrap at room temperature for up to 3 days.