CookEat Recipe
Madeleine with Almonds
A golden almond cake made with whisked eggs and clarified butter, cut into six pieces and lightly dusted with sugar.
Method
Steps
Step 1
Preheat the oven to 350°F. Line the bottom of a small metal pastry tin with oven-safe baking paper and lightly butter the paper. Leave room in the tin for the cake to rise.
Step 2
Break the four whole eggs into a clean food-safe mixing bowl. Add the four ounces sugar, teaspoon vanilla extract and two ounces finely chopped peeled almonds. Whisk briskly for about fifteen minutes until pale, thick and aerated.
Step 3
Mix in the four ounces sifted flour gradually. Add the three ounces of finished fluid clarified butter and half teaspoon baking powder, then mix gently with a skimmer for about half a minute.
Step 4
Put all the batter into the prepared tin and smooth the surface. Bake for about twenty-five minutes, continuing as needed until golden and fully set, lightly springy in the centre and a tester comes out without wet batter; the egg centre must also reach at least 74 Celsius.
Step 5
Remove and let cool, then turn out and remove the paper. Cut the single cake into six even pieces, sprinkle with a little fine sugar and arrange on a dish with a folded napkin to serve.
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