Friday, 16 February 2018


“One day in winter, on my return home, my mother, seeing that I was cold, offered me some tea, a thing I did not ordinarily take. I declined at first, and then, for no particular reason, changed my mind. She sent for one of those squat, plump little cakes called ‘petites madeleines’, which look as though they had been moulded in the fluted valve of a scallop shell. And soon, mechanically, dispirited after a dreary day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake.

No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory - this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me it was me. I had ceased now to feel mediocre, contingent, mortal. Whence could it have come to me, this all-powerful joy? I sensed that it was connected with the taste of the tea and the cake, but that it infinitely transcended those savours, could, no, indeed, be of the same nature. Whence did it come? What did it mean? How could I seize and apprehend it?”
Marcel Proust - À la recherche du temps perdu 

Madeleines are that famous little French butter cake, which have a literary reputation, having served as Marcel Proust’s muse in his famous book: “Remembrance of Things Past.” Although madeleines appear to be simple they require patience and careful measuring of ingredients and following of instructions. When well-prepared, madeleines are a delightful little cake, browned and crispy on the outside and spongy and soft on the inside. Perfect for your afternoon cup of tea. 


2 large eggs
2⁄3 cup sugar
1 teaspoon vanilla extract
1⁄2 teaspoon grated lemon zest
1 cup all-purpose flour
10 tablespoons unsalted butter, melted, cooled slightly
Icing sugar 

Preheat oven to 190°C. Generously butter and flour pan for large madeleines (recipe is for 20 pieces).
Using an electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla and lemon peel. Add flour; beat gently until just blended.
Gradually add cooled melted butter in steady stream, beating just until blended.
Spoon 1 tablespoon of batter into each indentation in the pan. Bake until puffed and brown, about 10-16 minutes.
Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch (can be made 1 day ahead). Dust with icing sugar.

No comments:

Post a comment