What is a Madeleine Cake
A Madeleine cake has the shape of a little seashell. Traditionally it tastes like almond and has the texture of a little sponge cake. Some people make them not with almond extract but with lemon extract or their zest. Which I usually do, because I love anything with lemon. But lately, I am doing many recipes with the orange flavor. I don’t know if it’s because this year the oranges are so juicy and sweet, but miam miam…
Therefore I decided to try to make my little favorite cakes with an orange twist! But before I start explaining how to make Madeleine Cakes, read a little a bit if it’s history here.
How to make Madeleine Cakes without butter
Most people use butter in their Madeleine Cakes, but I want it to find a way to do them with vegetable oil. I think the result is pretty good:)! First off, preheat the oven at 375 degrees Fahrenheit. Grease the Madeleine tray with some oil using a small brush. In a medium bowl, whisk the two eggs with the vanilla, the oil, the salt, the orange juice, and the orange zest until the eggs are a little bit foamy. Into another bowl mix together one cup of the flour and the sugar, and add to the wet mixture. Mix the two very well. Using an ice cream scoop, scoop some of the batters into each Madeleine mold. Bake for 15 minutes. When cooked remove them from the mold and let them cool down. You can keep them for 2 days at most in a small closing container.
How to make Orange Madeleine Cake
Ingredients
- 3 tbsp vegetable oil
- 2/3 cup white sugar
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp vanilla
- 1 pinch of salt
- 1 tbsp orange juice
- 1 tbsp orange zest
- 1 tsp Powdered sugar (optional)
Instructions
- Preheat the oven at 375 degrees. Grease the Madeleine tray with some oil and a small brush.
- In a medium bowl, whisk the two eggs with the vanilla, the oil, the salt, the orange juice, and the orange zest until the eggs are a little bit foamy.
- Into another bowl mix together one cup of the flour and the sugar, and add to the wet mixture.
- Mix the two very well.
- Using an ice cream scoop, scoop some of the batters into each Madeleine mold.
- Bake for 15 minutes.
- When cooked remove them from the mold and let them cool down. You can keep them for 2 days at most in a small closing container.
Notes
