Imagine biting into a delicate, shell-shaped cake that transports you straight to the lavender fields of Provence with just one heavenly bite! These Lavender Madeleine Tea Cakes are not just a dessert; they're a sensory experience that combines the elegance of French patisserie with the subtle, aromatic magic of culinary lavender. Perfect for afternoon tea, elegant gatherings, or when you simply want to treat yourself to a moment of pure culinary bliss, these madeleines are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 12 cakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon culinary lavender
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare your equipment by placing a madeleine pan in the refrigerator to chill and gathering all ingredients at room temperature.
- Sift the all-purpose flour and salt together in a medium bowl, creating a light and airy mixture that will help ensure a delicate cake texture.
- In a separate large mixing bowl, whisk the eggs and granulated sugar together until the mixture becomes pale and slightly frothy, about 3-4 minutes by hand or with an electric mixer.
- Gently fold the crushed culinary lavender and vanilla extract into the egg mixture, ensuring even distribution of the fragrant herbs.
- Gradually add the sifted flour mixture to the wet ingredients, folding carefully to maintain the airiness of the batter. Be careful not to overmix.
- Slowly pour the melted butter around the edges of the batter and fold gently until fully incorporated, creating a smooth and silky consistency.
- Remove the chilled madeleine pan and lightly butter and flour each shell-shaped cavity to prevent sticking.
- Using a small spoon or piping bag, fill each madeleine cavity about 3/4 full with the batter, allowing room for rising during baking.
- Preheat the oven to 375°F (190°C) and place the filled madeleine pan in the center rack.
- Bake for 12-15 minutes, or until the edges are golden brown and the cakes have developed their characteristic hump.
- Remove from the oven and immediately tap the pan on a cool surface to help the madeleines release from the molds.
- Let the madeleines cool on a wire rack for 5-10 minutes, then dust with powdered sugar if desired before serving.
Tips
- Chill Your Pan: Refrigerating the madeleine pan before use helps create the signature crisp edges and beautiful hump that defines a classic madeleine.
- Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature for a smoother, more consistent batter.
- Gentle Folding Technique: When incorporating flour and butter, use a gentle folding motion to preserve the airiness of the batter. Overmixing can lead to tough, dense cakes.
- Lavender Love: Use high-quality culinary lavender and crush it slightly to release maximum flavor without overwhelming the delicate cake.
- Don't Overbake: Watch carefully during the last few minutes of baking. The perfect madeleine has golden edges and a soft, tender center.
- Immediate Release: Tap the pan immediately after baking to help the cakes release easily from the molds.
- Serving Suggestion: Dust with powdered sugar just before serving for an elegant finishing touch that adds a touch of sweetness and visual appeal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 3g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 60mg
