Sunday, 8 September 2013

GBBO Bake Along - Week 3

There were highs and lows in the Great British Bake Off this week, with custard thievery and failed petit fours. But it was with great excitement that I planned this weekend's bake.
In April this year my sister and I had afternoon tea at The Ritz (see here) and since then my (already well established) love of petit four has just grown and grown.

Ruby's showstopper bake just looked so tempting and delicious that I knew I had to give Madeleines a go. Madeleines are another classic bake that I've never even tasted, talk about baked before. In the last two days I have made nearly 80 of them and I can officially say they are AMAZING!

For this recipe I used a mini Madeleine mold, which you can get here, and it makes approximately 72. Also, this recipe requires you to chill the batter overnight, so don't forget to think ahead if you plan to make them.

Lemon & Raspberry Madeleines

3 eggs
130g caster sugar
200g plain flour
10g baking powder
the zest of one lemon
20g clear honey
4 tbsp milk
200g butter
18 raspberries

Firstly melt the butter over a gentle heat and then put to one side. In a large bowl beat the eggs and sugar together until the mixture is pale and frothy. In a separate bowl mix together the flour, baking powder and lemon zest. 
Mix the honey and milk with the cooled butter and then add to the egg mixture. Gently fold the flour into the wet mixture until it is fully incorporated, taking care not to knock too much air out of the eggs. 
Now cover the bowl in clingfilm and put in the fridge overnight (or for at least 6 hours). 

When you are ready to bake the madeleines preheat the oven to 190C/375F. (Place the madeleine mold on a baking tray for ease). Put a teaspoon of the mixture into each mini madeleine shell. If you are using a metal mold for this you will have to grease and flour the mold first, but for the silicone mold that I used it is unnecessary.  
Cut each raspberry into 4 quarters and push a quarter into each madeleine.

Bake for 5 minutes, then turn the oven off for 1 minute, then bake for another 5 minutes at 160C/325F. 

Leave the madelines in the mold for five minutes or until they are cool enough to handle, then pop them out and place on a wire rack to cool. 
You can then quickly wash and dry the mold, and put another batch in the oven. Repeat until you run out of mixture. 

These little dainty treats are mouthfuls of deliciousness and go perfectly with a cup of tea or coffee (I would know, as that is currently what is sitting on my desk beside me as I type. I have definitely had too many!!)

I hope some of you give this recipe a go. Let me know your thoughts!




  1. Thats a really interesting way that they're cooked! I've never heard of turning off the oven before! I'm beyond excited to try these on Saturday! Xxx

    1. They were lovely. You are getting your very own batch! x