Makes about 18
I can’t remember how my obsession with Madeleines started but I think Bill Granger had something to do with it because this is a Bill inspired recipe. It’s the touch of golden syrup that is the secret hero in this recipe, giving some value added colour and a delicate hint of butterscotch to these delicious baby cakes.
These soft, buttery cakes are almost too pretty to eat and too fluffy to resist, almost but not quite. Now that I’ve updated the recipe with a Thermomix conversion, everyone can get their Madeline on!
Ingredients
100g unsalted butter
2 tablespoons golden syrup
2 eggs
¼ cup (60g) caster sugar
½ cup (75g) plain flour, sifted
1 teaspoon baking powder
How to – Traditional
- Melt the butter in a small pan or in the microwave. Remove from the heat, stir in the syrup and leave to cool.
- Meanwhile, whisk the eggs, sugar and a pinch of sea salt until pale and fluffy.
- Fold in the flour, baking powder and syrup mixture and gently combine.
- Pour mixture into a covered bowl then rest it in the fridge for 30 minutes. Preheat oven to 170 C/150 C fan-forced. Grease a Madeline tray and dust with flour, shaking off the excess.
- Spoon tablespoons of mixture into the holes on the Madeline tray and bake for about 8 minutes or until golden.
- Cool on a wire rack and serve dusted with icing sugar.
How to – Thermomix
- Preheat oven to 170 C / 150 C fan-forced. Grease a Madeline tray and dust with flour, shaking off the excess.
- Melt the butter either in the microwave or in the TM bowl. If using the microwave, melt the butter and then stir in the syrup and leave to cool. If using the Thermomix, add butter to TM bowl for 2 minutes at 60C on speed 2. Add the syrup and mix for 5 seconds on speed 3. Set the butter mixture aside and wash and dry the bowl.
- Insert butterfly and add the eggs, sugar and a pinch of salt. Mix for 30 seconds on speed 4 or until the mix is pale and fluffy. Don’t over beat as this will result in dry madelines.
- Remove butterfly, add flour, baking powder and melted butter and syrup mixture and mix for 10 seconds on speed 5.
- Pour mixture into a covered bowl then rest it in the fridge for 30 minutes. Preheat oven to 170 C/150 C fan-forced. Grease a Madeline tray and dust with flour, shaking off the excess.
- Spoon tablespoons of mixture into the holes on the Madeline tray and bake for about 8 minutes or until golden.
- Cool on a wire rack and serve dusted with icing sugar.
Other info
Prep and Cooking Time: 35 minutes
