Madeleine Cake

🔥 Prep

• Measure out 200 g of flour and set aside in a bowl.
• Measure out 150 g of sugar and place in a separate bowl.
• Zest 1 orange zest (≈1 tsp) with it.
• Crack 3 eggs into a mixing bowl, keeping them whole for now.
• Melt 150 g of butter in a small saucepan or microwave until fully liquid, then let cool slightly.
• Grease a madeleine pan with a little of the melted butter and lightly dust with flour, tapping out excess.

🔥 Cook

• 1. Preheat the oven to 180 °C (or 350 °F) and allow it to reach temperature.
• 2. In a large bowl, beat the 3 eggs together with the 150 g sugar and orange zest on medium-high speed for 5 minutes until the mixture is pale, thick, and ribbons form when the whisk is lifted.
• 3. Sift the 200 g flour over the egg mixture and fold gently using a spatula until just incorporated, being careful not to deflate the batter.
• 4. Slowly pour the cooled melted butter into the batter while continuing to fold until the batter is smooth and glossy.
• 5. Spoon the batter into the prepared madeleine molds, filling each cavity about 2/3 full (≈1 tsp per mold).
• 6. Place the pan in the preheated oven and bake for 10‑12 minutes, or until the edges are golden brown and the tops spring back when lightly pressed.
• 7. Remove the pan from the oven and let the madeleines cool in the mold for 2 minutes, then transfer to a wire rack to cool completely.

🔥 Serve

• Dust the cooled madeleines lightly with powdered sugar for an elegant finish.
• Serve warm or at room temperature with a cup of Earl Grey tea, coffee, or hot chocolate.
• Pair with fresh berries (such as raspberries or strawberries) and a dollop of lightly sweetened whipped cream if desired.
• Arrange on a platter with a sprig of mint or a thin orange slice for garnish.