Drink coffee and eat cake is one of life’s greatest mottos, so naturally when we celebrated National Coffee Week a few weeks ago, I had every excuse to honour the day and go a little overboard on the caffeine.
Itching to start testing out my new Lakeland bakewear, more specifically their Madeleine Tin, I set my sights on their Coffee Madeleine recipe.
I’ll admit I’m somewhat of addict when it comes to cooking/baking stores. Some people have shoes, others have handbags, but my internal magnet is baking goods for my already over-stocked kitchen drawer. I literally can’t walk past a Lakeland store without going in, so when the amazing team sent me a box of goodies to test out – well you can only imagine the hysteria.
My Kitchen Drawer (and now cupboard) already home a selection of Lakeland’s Ovenwear range. The large sure-grip handles ensure a firm hold and they’re stick-free coating is honestly a dream. For someone who almost has the entire range I can also vouch for how great they are for stacking, PLUS, if you’re lucky enough to have a dishwasher they’re dishwasher safe, so no suds required.
“The Madeleines came out in the perfect shape so I was able to serve them feeling like an utter patisserie professional”
I’ve never made Madeleines before so when I found the recipe below on Lakeland’s website it made perfect sense to test it out. I have tweaked the recipe slightly though as I found some areas needed a little more explanation. For example, the online recipe said to just “fill the Madeleine tins”, but it didn’t specify how much batter to use. The baker in me though knew that the batter would spread and puff out, so I filled the spaces with a teaspoon of batter each and it was the perfect amount. I didn’t use the cold brew maker as guided either, as to put it bluntly I didn’t have one and really didn’t want to wait the 12 hours it asked for the coffee to brew. As such I felt it necessary to change the name slightly.
As with all other tins in the range the Madeleine tin is made with carbon steel which is so sturdy and has a double layer of Quantum 2 professional non-stick which means the tin required very little greasing prior and the madeleines literally fell out when I turned them out. Thanks to this non-stick coating and the well designed groves in the pan the Madeleines came out in the perfect shape so I was able to serve them feeling like an utter patisserie professional.
So now you have the back story…here goes my take on the recipe. But first…..Coffee or should I say Cappuccino.
The perfect afternoon pick me up made in less than 30 minutes
FOR THE MADELEINES
- 2 eggs
- 100 g caster sugar
- 100 g plain flour
- ¾ tsp baking powder
- 2 tbsp French blend ground coffee
- 100 g unsalted butter melted and cooled to room temperature, plus extra for greasing
FOR THE ICING
- 100 g icing sugar plus extra for dusting
- 1 tbsp French blend ground coffee
For the Madeleines
Begin by making a double espresso or an extra strong coffee in a cafetiere and leave it to cool in a fridge while you prepare the Madeleine mixture.
Slowly melt the butter in a pan, but don't let it bubble. Then leave it to cool to room temperature.
Preheat the oven to 200˚C/Gas 6. Lightly grease the Madeleine pan with a little extra softened butter.
In a large bowl, whisk the eggs and sugar with an electric hand mixer for 3-4 minutes, until pale and frothy.
Sift in the flour and baking powder, then add the cold coffee and melted butter and lightly whisk into the egg mixture, until just combined. Leave to stand for 15 minutes.
Add a teaspoon of the mixture to the prepared baking tin then bake for 8-10 minutes until well risen, golden brown and springy to the touch. Leave in the tin to cool for 5 minutes, then turn out onto a wire rack.
For the Coffee Icing
To make the icing, sift the icing sugar into a small bowl and stir in the coffee to form a smooth paste, about the thickness of double cream. When cool, dust each Madeleine with icing sugar and dip the tip of the wider end into the coffee icing. Leave on the rack to set before serving.
Store the Madeleines in an airtight container and eat within two days. You can also freeze them, but ensure you do this before decorating.