As Madalenas são pequenos bolos de origem francesa, famosos pela sua forma de concha e textura leve e fofa. Aromatizadas com um toque de raspa de limão, são o acompanhamento perfeito para uma chávena de chá ou café. Esta receita clássica é simples de preparar e resulta nuns bolinhos delicados e deliciosos, ideais para um lanche ou para adoçar qualquer momento do dia. Esta é uma receita bem catita de madalenas.
Ingredientes
- Manteiga 125 gr
- Farinha 125 gr
- Açúcar 125 gr
- Ovos 4
- Fermento em pó
- 1 colher de chá
- Raspa de limão 1 colher de chá
Preparação
- Bater o açúcar com os ovos inteiros. Juntar a farinha peneirada juntamente com o fermento.
- Bater bem e acrescentar a Chefe derretida em Banho-Maria. Cozer nas formas próprias, untadas e polvilhadas com farinha. Forno com temperatura forte.
Ready for a taste of classic French baking? You’ll find the English recipe below.
Madeleines
These classic French cakes are delightfully light and buttery, with a delicate, sponge-like crumb. Recognisable by their distinctive shell shape, they are a simple yet elegant treat. The hint of lemon zest cuts through the richness of the butter, making them wonderfully refreshing and utterly moreish.
The secret to achieving the famous “hump” on the back of a madeleine is the temperature shock created by putting cold batter into a very hot oven. Because of this, it’s essential to let the batter rest and chill in the fridge for at least an hour before baking – don’t skip this step! This allows the baking powder to activate properly upon hitting the heat, forcing the centre of the cake to rise.
For a perfect finish, you must use a traditional shell-shaped madeleine tin, and be sure to grease and flour it thoroughly to prevent the delicate cakes from sticking. While lemon is the classic flavouring, you could easily substitute it with orange zest or a drop of vanilla extract for a different twist. They are best enjoyed fresh from the oven, perhaps lightly dusted with icing sugar.
Ingredients
- 125g unsalted butter, plus extra for greasing the tin
- 125g plain flour, plus extra for dusting
- 125g caster sugar
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
Method
- Melt the butter in a small pan over a low heat, then set it aside to cool slightly. Generously grease the madeleine tin with softened butter and dust with flour, tapping out any excess.
- In a large bowl, using an electric mixer, whisk the eggs and caster sugar together for about 5-8 minutes until the mixture is pale, thick, and has tripled in volume. It should leave a ribbon-like trail when you lift the whisks.
- Sift the flour and baking powder together into the bowl. Gently fold them into the egg mixture with a large metal spoon, being careful not to knock out the air. Fold in the lemon zest.
- Pour the cooled, melted butter around the edge of the bowl and gently fold it in until just combined. Cover the bowl with cling film and chill in the refrigerator for at least 1 hour, or overnight.
- Preheat the oven to 200°C (180°C Fan / 400°F / Gas Mark 6).
- Spoon the chilled batter into the prepared moulds, filling them about three-quarters full. Do not spread the mixture out.
- Bake for 8-10 minutes, or until the cakes are golden and have formed their characteristic hump.
- Immediately tap the tin on a work surface to release the madeleines. Leave them to cool on a wire rack.