Casa Carboni – Madeleines

One of the things I love baking with Sofia and Filippo the most is Madeleines. Partly because they are easy and quick to make but also because we all have such fond food memories of our family travels around France in the camper en route to see wine suppliers each year.

I have tried many other recipes and to be honest I wish I could remember where I found this anonymous print out from the world wide web about 2 years ago, but it is the best. I have found that putting the mixture in the fridge for about 10 minutes before filling the moulds makes them even better. I always make double the quantity which would result in just under 2 trays of regular sized ones. I also bought a beautiful mini Madeleine tin in France in April and it makes the cutest little bite sized cakes with a pot of tea!!


plain flour, to dust
1 egg
1/4 cup caster sugar
1 tsp vanilla essence
1/2 cup plain flour
1/2 tsp baking powder
90 g butter, melted and cooled
zest of a lemon or orange is optional but so delicious!
icing sugar to dust


Preheat oven to 180 degrees C (if using fan forced 160). Lightly grease a 12 hole Madeleine tin (I use a non stick pan) and lightly dust with flour, then shake out the excess.
Using electric beaters (I personally whisk by hand as the kids love this part), beat the egg, caster sugar and vanilla together for 2 minutes, until pale, frothy and increased in volume.
Sift the flour and baking powder together and gently fold into the egg mixture. Add the melted butter and zest (if using) fold to combine.
Spoon the batter evenly into the prepared tin. Bake for 8 minutes of until puffed and firm to a gentle touch. Stand in the tin for 3 minutes, then turn out onto a wire rack to cool. Dust with icing sugar to serve.

Happy baking, Fiona