Madeleines, Pt. 2

The story goes that a long time ago a young pastry chef was having an affair with a married woman. One night, her husband found them in an embrace and flew into a rage. He threatened the pastry chef’s life and said he would kill him unless he baked 12 cakes in one hour. This being impossible, the pastry chef dropped to his knees and prayed for help. Saint Madeleine appeared to him and helped him bake 12 small, scalloped-shaped cakes. The husband had no choice but to pardon him, and Madeleines were born.

This recipe is for the pound cake variety: dense, buttery and rich. It comes from Larousse Gastronomique.

250 g. sugar
250 g. cake flour, sifted
250 g. melted butter
4 eggs
pinch of salt
vanilla or grated citrus zest

Butter and flour Madeleine mold. Place sugar, flour, eggs, salt and flavouring in a bowl. Mix until smooth. Add a bit of batter to the melted butter, mix and add to batter. Spoon into molds, filling them 2/3 full. Bake at 375ºF for 15-20 minutes.

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