Backstory: I have spent a small fortune on the delicious petite French cake 3-packs at Starbuck’s. When they’re not in view near the register, I always ask the salesperson if they would mind checking the back, please. I’ve even gone so far as to ask if there is a barcode on the stock box so I could just get a bunch at a time. (There isn’t, and for some reason, purchasing 30+ individual packages of Madeleines didn’t seem like a good idea at the time.)
Frontstory: Last fall, I was minding my own business, flipping through the September issue of one of my favorite home magazines, Canadian House & Home, when what did appear on page 106?! A recipe for madeleines! I wasn’t looking for it; yet, there it was. Despite the fact that I am NOT a baker, I decided to buy a madeleine pan, and try my hand at making some petite French cakes. The following is a slight adaptation of that recipe.
Ingredients: makes about 16 petite cakes
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- zest of 1 lemon
- 5 tablespoons unsalted butter
- 1 tablespoon honey (I used orange blossom honey.)
- 3 large eggs
- 1/2 cup sugar
- 1 tablespoon light brown sugar
- 2 teaspoons vanilla extract
- extra virgin olive oil (EVOO) for pan
- Preheat oven to 350.
- Combine first 3 ingredients in a small bowl.
- Melt butter and honey in a small saucepan over medium heat.
- Add eggs, sugars, and vanilla to another small bowl, and mix using a hand or stand mixer for about 2 minutes.
- Stir flour mixture into sugar mixture.
- Mix in butter/honey.
This is where I messed up the first time I made these: The original recipe called for the madeleine pan to be greased and dusted with flour, as pictured above. Clearly, I didn’t do that part right because the resulting cakes didn’t really take on the shape of the pan. Keep reading; you’ll see what I mean
- Oil the pan liberally with EVOO.
- Use a tablespoon to scoop/pour batter into center of each well, being careful not to fill the wells completely.
- Bake until golden brown and just set in the middle, about 7 – 10 minutes.
- Remove from pan, and serve immediately.
First round, flour dusted pan petite cakes
I prefer the shape and darker caramel color of the oiled pan only madeleines, but both versions tasted yummy!