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Spanish Madeleines
Light, citrus‑perfumed madeleines made without butter – using sunflower and olive oil for a tender crumb and a crisp sugary top. Inspired by the classic French madeleine but with a Spanish twist, these bite‑size cakes are perfect for tea, coffee, or a snack any time of day.
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Critical Success Points
- • Whisk eggs and sugar until the mixture doubles in volume.
- • Add the oils very slowly while mixing to keep the batter airy.
- • Do not over‑mix after adding flour; stop when the batter is smooth.
- • Allow the batter to rest, first 30 min, then a second 10 min after filling the molds.
- • Start baking at 190 °C then reduce to 180 °C to finish – this creates the classic madeleine hump.
Safety Warnings
- • Handle the hot oven and baking tin with oven mitts to avoid burns.
- • When whisking for several minutes, be careful not to strain your wrist; take short breaks if needed.
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