I love madeleines but unfortunately left the mould by mother-in-law gave me back in France. She was the first person to teach me how to make madeleines and enjoys making heaps of it for Nil – because it’s one of the few cakey desserts that he downs like there is no tomorrow.
Since the madeleine moulds here are pretty expensive (at SGD20 for six-mould-in-one pan), I thought I’d try another alternative by using up some kuih bahulu moulds. Kuih bahulu is the Asian (Malay, I think) version of the madeleine but comprises of different ingredients and cooking techniques. On hindsight, I should have buttered these moulds like crazy because if you look at the above picture, out of the 40 over cakes I made, only two came out looking perfect (one is seen in the picture below).
Be forewarned that brown sugar will make this more moist and stickier than the original madeleine (which uses caster sugar). So you won’t get that crispy outer shell that is typical of madeleines. I’d recommend cutting back on the amount of sugar used if you don’t have a sweet tooth. Because it was the first time dealing with a recipe like this – detailed measurements, etc, instead of the one cup, one egg, etc – I was a bit hesitant at cutting back on the quantity of the sugar. So it turned out to be a little sweet – for me – but Nil swears that it’s how a madeleine should taste.
If I had to make this again, I’d oil the moulds more and cut back on the sugar. But otherwise, it’s was well-received by both the hubs and little bub (Eva likes it but it’s not a favourite as compared to the Very Berry Muffins I made earlier). Now back to my Reebok Easy Tone research and later, a workout!
Lemon-orange brown sugar madeleines
From Taste Buddies’ Making Madeleines
120 gms flour, sift
120 gms butter, melted
120 gms egg, lightly beaten
120 gms brown sugar*
Rind from half an orange and one lemon
- Preheat oven to 190 °C. Oil or butter the mould (be warned that brown sugar makes this moist and sticky so you may need copious amounts of butter/oil when preparing your pan) and place aside.
- Place the whisked eggs, sugar and lemon-orange zest into a metal mixing bowl. Place bowl over a saucepan of simmering water. Make sure the bottom of the bowl doesn’t touch the hot water. Gently whisk the egg mixture for several minutes until it warms slightly but don’t let it cook (takes about two to three minutes – test using your finger, if you’re adventurous). Remove bowl from saucepan.
- In the same bowl, whisk the egg mixture until light, foamy and thickened. This process took me about 8-10 minutes and I used a hand-held electric beater with a whisk attachment.
- Sift a little flour onto the egg mixture. Use a spatula to gently fold the flour into the mixture. Fold in the flour by gently stirring the spatula on the outer rim of the bowl being careful not to overmix. Slowly fold in the melted butter – 2 tablespoons at a time.
- Repeat the process until the butter and flour are properly combined and the batter is consistent and thick. So the steps are — add flour, then fold, add butter, then fold and so on. Don’t add too much of either otherwise the batter will deflate and don’t stir like a barbarian either. This is one recipe that requires much gentleness!
- Fill the moulds till it’s just a little below the brim. Don’t overfill as they will expand when baked. Once done, immediately put the tray into the oven and bake for 10 minutes or until they become golden in colour. Leaving the batter sitting around will deflate it. If you don’t have enough trays, you can place the batter in the fridge – my subsequent batches were still quite airy.
- Remove tray from oven and turn cakes onto the counter. You may have to give the tray a bit of a tap to release the cakes.
- Serve as it is with some coffee or tea or just eat it on its own!
* I’d reduce this amount to around 80gms or 100gms max to make it less sweeter.