Madeleine-Marie's

Madeleine-Marie's

A light, scrumptious treat made in the Lorraine style with a hint of lemon. Golden and shell-shaped, these mini-cakes are gluten-free, dairy-free, gum-free, and nut-free.

By DeliberateFare.com

Madeleines, French in every way, have a beautiful, understated presentation and a delicate lemon flavor. These shell-shaped cakes pose as cookies, and they nest perfectly in one's hand at tea time. Simple to assemble, they are even more effortless to transition into a gluten-free, dairy-free treat by substituting traditional flour with our light Cake-on-Board Gluten-Free Cake Flour Blend and butter with shortening.

P.S. Please seek out a madeleine pan for this recipe: buy, barter, or borrow. Madeleine pans are found in many baking supply shops, and ours came from The Kitchen Chick in Galveston, Texas.

INGREDIENTS

For Coating
  • 1 Tbsp palm shorteningl (hardened/room temperature)
  • 1 Tbsp potato starch (this is NOT the same thing as potato flour; you may substitute tapioca flour/tapioca starch; I use Bob's Red Mill)
For Batter
  • ⅔ cup Cake-on-Board Gluten-Free Cake Flour Blend
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • 2 tsp fresh lemon zest
  • 2 eggs, at room temperature
  • ⅓ cup granulated raw sugar
  • ¼ cup plus 2 Tbsp palm shortening, melted and at room temperature

METHOD

    For Coating
  1. Preheat oven to 350 degrees. Using 1 Tbsp palm shortening, grease inside shells of madeleine pan to prevent cake from sticking.
  2. Pour 1 Tbsp potato starch into bottom of greased and lined pan. Gently move pan around to thoroughly coat each shell with starch; don't forget the sides. Gently invert pan over sink and tap exterior of pan to dislodge any excess starch. Set aside pan.
  3. For Batter
  4. Into large bowl, combine with fork gluten-free cake flour blend, baking powder, and salt. Add to flour mix lemon zest. Set aside.
  5. In the bowl of a standing mixer (fitted with whisk attachment), add eggs and sugar. Mix on high speed until mix is thick and light-colored; it should form a thick ribbon that holds it shape for 3 seconds when the whisk is lifted up and batter is allowed to drip.
  6. After eggs and sugar are nice and thick, remove bowl from mixer. Into bowl, gently sift one-half of reserved flour mixture. Working gently with a silicon spatula (do not pull out a whisk here, friend), gingerly fold the flour into the egg mixture. Proper folding means moving the spatula from top of the batter at 12 o'clock down through bottom of batter and back up to surface of batter to end at 6 o'clock; then turn entire bowl two hours clockwise; repeat, over and over until all flour has been carefully incorporated. There is no mixing or any vigorous stirring. The goal is to keep the nice fluffy air pockets in tact.
  7. Into bowl, add one half of room-temperature, melted palm shortening to the inner edge of batter where it meets the interior of the bowl, basically, around the batter's circumference (boom! Geometry!). Gently fold oil into batter.
  8. Repeat flour folding followed by shortening folding for the remaining one half of each item.
  9. Gently pour batter into shells of madeleine pan, filling about ¾ full.
  10. Bake in preheated oven at 350 degrees for 13 minutes or until toothpick comes out clean and cake bounces back when gently pressed with finger. Cakes should be lightly golden with slightly darker edges.
  11. Remove pan from oven and turn off oven.
  12. Allow pan to cool on cooling rack for 10 minutes before removing the cakes from the pan; they should be easily removed by gently inverting cakes into your hand. Allow cakes to cool on cooling rack. Cool completely before serving.
  13. If there is remaining batter, cover with plastic wrap and keep in refrigerator until ready to bake a second batch in oven.

SUGGESTIONS

  • Like most cakes, Madeleine-Maries refrigerate surprisingly well. Wrap each cake in plastic wrap and then place into large plastic zip lock bag; store in refrigerator for up to two days.
  • Madeleine-Maries freeze so very well that you will think about writing me a hand-written thank you note! Seriously! Wrap each cake in plastic wrap and then place into large, freezer-safe plastic zip lock bag; store in freezer for up to three months. Defrost at room temperature before serving.
  • Migraine Warning: Citrus (lemon zest).
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