madeleines au citron

 


Madeleines are little French cakes, baked in scalloped shell-shape baking moulds. These buttery cakes with the crisp crust on the outside and a tender, moist crumb in the center go perfect for a brunch or with an afternoon tea. The batter can be made in advance, up to two days – preferably they should be eaten straight away, fresh from the oven, but they will still be good for up to a day later.


madl01

Makes 48 Madeleines (sized 5 cm diameter, nonstick Madeleine moulds)

  • 200 g butter
  • 60 ml milk
  • 1 teaspoon honey
  • 3 eggs, room temperature
  • 130 g sugar
  • zest of two unwaxed lemons
  • 200 g flour
  • 10 g baking powder

Melt the butter, add the milk and the honey and let the mixture cool to room temperature.

Mix together the sugar and the lemon zest, add the eggs and beat until pale and frothy.

Sift the flour and the baking powder for two times and sift it once again into the egg mixture.

Gently add the cool butter to the egg mixture.

Cover the batter with plastic wrap and leave to rest in the refrigerator for at least 3 hours or overnight.

Preheat the oven to 190°C.

Put about a teaspoon of batter into each Madeleine shell, filling them 3/4 full.

Bake the Madeleines for about 10 – 12 minutes in the middle of the oven, until the turn slightly golden brown on the edges.

Transfer the pan from the oven and remove the Madeleines by rapping the pan against the counter; the Madeleines should drop out.

Allow the Madeleines to cool a little bit on a wire rack.

Happy baking!

madl03b

 

chocolate cake with apples and rum


This is a lovely cake for an afternoon tea-party, rich in taste, full of tender apple pieces and delightfully boozy; but for adults only! The cake is very easy and quick to prepare and if you don’t like the taste of rum, it is also excellent with some Brandy or Calvados or even apple juice instead of rum.


Preparation for a 20 cm cake pan

Preheat the oven to 175° C and lightly grease the cake pan.

  • 125 g butter, at room temperature
  • 125 g brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 60 g ground almonds
  • 25 g cacao powder
  • 1 teaspoon baking powder
  • 125 g flour
  • 2 apples
  • 2 tablespoon rum

Peel, quarter and core the apples and cut them in slices. Place the apple slices in a bowl, add the rum, cover the bowl and set it aside until needed.

Put the soft butter, the sugar, the eggs and the vanilla extract in a bowl and beat until well mixed.

Add the ground almonds, the cacao powder the flour and the baking powder and gently fold in the sliced apples.

Spoon the filling in the prepared cake pan and bake the cake on the middle rack of the oven for about 30 minutes and a toothpick, inserted in the center of the cake, comes out clean.

Transfer the cake to a wire rack and let cool completely.

Sprinkle the cake with confectioners powder.

Happy baking!

rumcake

apple cake with shortcrust pastry


Last autumn we planted a little apple tree in our garden and I’m overjoyed how many delicious and beautiful fruits our tree has given us this year. There are plenty of tasty things that can be made with apples; so stay tuned for some more luscious recipes in the next few weeks! The base for this apple cake is a cross between pastry and biscuit and tastes lovely with the juicy and slightly sour apples.


Preparation for a 26 cm round cake mould or two 15 cm tart moulds

Preheat the oven to 200° C and line the base of the cake mould with parchment paper and brush the sides with butter.

For the short crust pastry:

  • 125 g butter, at room temperature
  • 1 egg
  • 100 g brown sugar
  • 200 g flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon

Put the butter, the sugar and the egg in a mixing bowl and beat until well mixed.

Tip in the flour, the baking powder and cinnamon and mix again until a dough has formed. The dough should feel a little bit moist.

Transfer the dough to the cake pan and press it into the pan until the base and sides are evenly covered with a neat layer of dough.

For the filling:

  • 3 – 4 apples
  • 150 g butter, at room temperature
  • 125 sugar
  • 1 egg
  • 1/2 lemon, juice and zest
  • 100 flour
  • 2 dl whipped cream
  • 30 sliced almonds
  • dash of sugar

Peel, quarter and core the apples and cut them in slices and arrange them in a circular pattern on the dough, fitting them as close together as possible.

Put the soft butter, the sugar, the egg and the lemon juice and zest in a bowl and beat until well mixed.

Add the flour and gently fold in the whipped cream.

Spoon the filling in the prepared cake pan over the apples and sprinkle the sliced almonds and sugar over the top.

Bake the cake on the second lowest rack of the oven for about 25 minutes.

Turn off the oven and let the cake in the oven for another 15 minutes. Then transfer the cake to a wire rack and let cool completely.

Happy baking!

chestnut and chocolate cake


I love this time of the year; the leaves change colors, the air is crisp and clear, the early morning mists, followed by plenty of sunshine in the afternoon. The smell of autumn and the wonderful aroma of roasted chestnuts wafting through the air. Enjoy this moist and nice chestnut & chocolate cake with a cup of coffee or tea for warming up after an autumn walk.


Preparation for a 22 cm bundt mould

Preheat the oven to 180° C and lightly grease and flour the bundt mould.

  • 80 g butter
  • 125 g confectioners sugar
  • 3 egg yolks
  • 3 egg whites
  • 180 g chestnut puree
  • 125 g ground almonds
  • 90 g dark chocolate
  • 1 1/2 tablespoon Kirsch
  • about 1 teaspoon cocoa powder

In a bowl whisk the butter, the confectioners sugar and the egg yolk until fluffy.

Add the chestnut puree and the almonds the butter – egg mixture.

In a saucepan over medium-low heat, melt the chocolate, stirring constantly, until the chocolate is fully melted.

Add the melted chocolate and the Kirsch to the batter and gently beat until combined and set aside.

In a bowl beat the egg whites until stiff.

Mix a third of the egg white into the batter and combine them well. Fold the rest of the egg white into the mixture and mix gently, until combined.

Pour the batter in the bundt mould and bake the cake for about 50 minutes and a toothpick, inserted in the center of the cake, comes out clean,

Transfer the cake to a wire rack and let cool completely.

Sprinkle the cake with cocoa powder and serve it with some whipped cream.

Happy baking!

marroncake2