Classic Madeleine
A classic French shell-shaped cake, traditionally said to have been created by a cook named Madeleine for King Stanislaus of France. Best enjoyed dipped in hot tea.
Ingredients
unsalted butter (cut into tablespoon-sized pieces)
¾cup (1.5)
honey
2 tbsp
all-purpose flour
1½cup
baking powder
2 tsp
salt
a pinch
large eggs (room temperature)
4
granulated sugar
⅔cup
dark brown sugar
2 tbsp
vanilla extract
1 tsp
Instructions
1
Melt Butter
In a small saucepan, melt the butter over medium heat. Remove from the heat and add the honey. Let the mixture cool to warm.
2
Mix Dry Ingredients
Sift the flour, baking powder, and salt together into a medium bowl; set aside.
3
Make the Batter
Place the eggs in a medium bowl and whisk gently until smooth and well combined (do not beat or incorporate too much air). Stir in the granulated sugar and dark brown sugar until fully mixed, breaking up any clumps of brown sugar. Fold in the flour mixture very gently, just until combined (do not overmix).
4
Add Butter and Rest
Stir the vanilla extract into the honey-butter mixture, then add it to the batter, stirring just until combined. Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes until slightly thickened.
5
Prepare for Baking
Adjust the oven rack to the center position and preheat to 425°F. Generously spray nonstick cooking spray on madeleine molds, or brush with melted butter.
6
Bake
Place a scoop of batter into each mold, filling two-thirds full and mounding slightly in the center. Bake one tray at a time for 9 to 10 minutes, or until the madeleines are golden brown and the centers are domed. Immediately invert onto a wire rack to cool and unmold. Serve warm or at room temperature.
