I’ve been in search of making the perfect Madeleine for a long time now, I’ve made them countless times, using different flavour combinations till I found this one and I think I may have just found the one.
Madeleines are little buttery cakes, traditionally French, and traditionally plain, using the best quality butter to add the perfect flavour, I just had to add a little something though so a subtle hint of lemon and a lovely crunch of pistachios, they’re incredible moreish.
Theres so many different ways of making the batter for these cakes, some use melted butter and mix everything in, others use softened and beat well, leaving to rest in the fridge for up to three days! I simply haven’t got time for that! So here’s a simple recipe, that can make cakes in less than one hour!
Lemon and Pistachio Madeleines
(you will need a Madeleine tin)
(for the batter)
- 50g butter
- 50g caster sugar
- 1 egg, beaten
- 1 lemon, zest
- 50g self raising flour
- lemon juice
- 50g pistachios
- 50g icing sugar
- Preheat your oven to 200oC. Using a hand whisk, whizz together all the ingredients for the batter, until thick and creamy and there are no lumps of butter or flour.
- Grease you Madeleine tin by brushing with a little melted butter, using a small cookie scoop, place one spoonful of mix in each hole.
- Place the tray in the oven and turn the temperature down to 170oC, bake for 12 minutes, until puffed up and golden. Leave to cool.
- Roast the pistachios for five minutes in the oven then transfer to a food processor and blitz until small, you don’t want powder though.
- In a small bowl, sift in the icing sugar, adding lemon juice, drop by drop until you have the right dipping consistency.
- Dip the madeleines in the icing, then into the pistachios and leave to dry.
Eat on the day, fresh and delightfully French, enjoy!