Cinnamon Madeleine Cakes

These cinnamon, nutmeg, and clove-flavored Madeleines make such a pretty dessert to pair with coffee, tea, and even a dessert wine. Set out a platter dusted with powdered sugar for a beautiful presentation of these Classic French cakes.

Course Cake

Cuisine Dessert

Prep Time 15

Cook Time 8

Refrigerate 1

Total Time 1 23

Servings

Calories 89kcal

Author Jere' Cassidy

Equipment

Madeleine Pan
rubber spatula
Powdered sugar sifter

Ingredients

2 eggs, large warmed
¾ cups superfine sugar
1 ⅓ cup AP flour sifted
½ teaspoon baking powder
⅛ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
8 tablespoon unsalted butter melted and cooled
1 teaspoon vanilla

Instructions

Place the butter in a small bowl then melt it in the microwave or you can use a saucepan to melt the butter. Set aside to cool.
In a medium-sized bowl beat the sugar, eggs and vanilla for five to seven minutes until the mixture becomes pale and has tripled in volume. You can use a handheld mixer or a stand mixer.
In a small bowl combine the flour, baking powder, salt and spices and whisk to combine.
Spoon the flour mixture over the egg batter and gently fold the flour into the batter with a rubber spatula to combine.
Pour the cooled melted butter over the batter and again, gently fold into the batter until combined.
Chill the batter for 1 hour.
Set the oven temperature to 375 °F and generously grease and flour the Madeleine pan. Butter is my preferred choice. Some pans are non-stick so you may not have to flour the pan, but I would still grease it.
Spoon a tablespoon of batter into each mold, and you can press down the dough to fill the cavity.
Bake for 8-10 minutes until they are golden brown the bump appears on top. Watch carefully so they don't over-brown.
Let cool for 5 minutes then remove from the pan. See notes.
With a sifter or fine-mesh sieve sprinkle powdered sugar on top of the cakes.
Madeleines are best eaten warm or at room temperature on the same day they are made, but if you have leftovers store them in an airtight container for up to three days.

Notes

Madeleines taste best warm but will keep for several days in a covered container.

Superfine sugar is also called Caster Sugar or Baker's Sugar - If you do not have superfine sugar you can make it in a food processor, spice grinder or blender. Simply add the amount of regular white sugar you need in the recipe and add additional sugar and grind for a few seconds to make a finer sugar crystal.
For this recipe add 1 ½ tablespoons of extra sugar to the ¾ cups of sugar before grinding.

Make sure you are using room-temperature eggs so they combine well with the sugar.

Remove the madeleines one by one from the molds by pushing them up from the bottom. If they are stuck run a knife around the edges to release them.

Place the madeleines on their sides in the cake molds to cool instead of putting them on a cutting board. These keep the wire rack lines from showing on the cakes.

Try these Chai Spiced Shortbread Cookies for another sweetly spiced treat.

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