Almond Coffee Spice MADELEINE

Aromatic spices and a coffee, maple syrup butter mix assist almond flour.
A 'genoise' type batter offers light, airy little cakes with their telltale humps and crispy edges.

Marcel Proust's vivid memories have been haunting me ever since I had my first fairy cake.
Lingering at one of several Parisian cafes, I found myself mesmerized as I noticed something…
familiar looking, however all the while different from the mini cake I knew well. 
Mom used to buy small bags of these from the grocery store. 
Although, I remembered enjoying them with a glass of milk, no memorable aspect of this mini cake…
would prepare me for the astonishing sensation that I was to experience that morning.

I remember somehow staring at the table next to me with my mouth slightly open.
Then, out of nowhere, this lovely gentleman is offering me her majesty the 'Madeleine'.
"Voulez-vous essayez mademoiselle?"
He insisted that I take a bite within seconds since they were fresh out of the oven moments ago. 
I'm not one to blush...however, at that moment, I must have looked like I matched my fuchsia t-shirt.  
I couldn't very well refuse such an incredible gesture.
Therefore, I took one delicate whiff and one tiny bite…I was hooked! 
At that very moment...I fell in love...with the Madeleine of course.

From that day on, every time I found out a certain Patissier was known for...
their Madeleine...I was there with an enthusiastic tummy dance. 
Since that trip, I never truly thought to attempt my own. 
I guess, I felt it would mess up my cherished, momentous memory. 
As years have gone by, my confidence helped me tackle my fear.
Hence, the search for the right recipe and of course the classic mould had to be found.

The ongoing debate of whether to use the baking powder or not is still out there.
I have made it both ways and decided that just a little of it made enough difference for its use. 

Also making these cakes so enticing is their distinctive oval shells shaped by the pan's ribbed indentations.
If this pan is not in your possession, a mini muffin pan can easily be used so not to miss out on this treat.

Almond Coffee Spice Madeleines
mini cakes

Light, crispy edges encapsulate a delicate, spongy cake-like interior.

Inspired by a Scandinavian recipe found in one of the...
Hygge lifestyle principal books where it highlighted the French mini butter cakes. 

No electric beater required

makes 12 mini cakes (or 18 mini muffin cakes)

PRINTER version

(American / Metric measures)

Butter mix:
. 5 Tbsps (80g) unsalted butter, melted
. 2 Tbsps. (30ml) brewed Espresso coffee
. 2 Tbsps. (30ml) Maple syrup
. 1/4 cup (50g) All-Purpose flour
. 1/4 tsp. (1.25ml) baking powder
. 1/4 cup (30g) confectioners' sugar
. 1/4 cup (30g) Almond flour (ground, blanched almonds)
    . 1/8 tsp. (0.625ml) sea salt
    . 1/4 tsp. (1.25ml) ground cardamom spice
    . 1/4 tsp. (1.25ml) ground cinnamon spice
    . light pinch of ground cloves
    . generous pinch of fresh, grated nutmeg

. 2 xLarge egg whites, (room temperature)
Pan preparation:
. 1 Tbsp. (15g) unsalted butter, softened
. 1 Tbsp. (15g) All-Purpose flour


1. In a small pot, heat the butter, coffee and syrup on MEDIUM-LOW until melted.  Set aside for 10 minutes.
2. In a medium bowl, place all the DRY ingredients.  Give it a good whisking to loosen the ingredients.
3. Make a well and add the egg whites.  With the whisk, incorporate these ingredients until all is combined.
4. Pour in the butter mix and again whisk until all is combined.  Note: batter is thin.  Cover the batter and refrigerate for a minimum of 2 hours up to 4 days.

. Pre-heat the oven to 450F/230C/Gas7.  Position the rack in the center of the oven.

5. Butter the Madeleine pan with your fingers.  Place the pan into the freezer for 15 minutes.
6. Afterwards, remove the pan and lightly dust the flour over top.  Vigorously tap out the excess flour.
7. Immediately, remove the batter from the refrigerator and spoon it evenly into the cavities.  Make sure to only fill each cavity no more than 2/3 of the way.
8. Whether making them in a specific Madeleine pan or a mini muffin pan BAKE for 8 minutes.  Afterwards, remove the pan from the oven and let it rest only 2 minutes before turning over the pan to slam it strong against a surface so that the Madeleines come out immediately on their own.

. Serve warm or at room temperature.  They can be kept for later and lightly re-warmed if desired to crisp them up again.  It's always best to eat them the same day.
. These can also be frozen for about a month,  however, the texture will change and may not be as pleasurable.

In Marcel Proust's novel 'Remembrance of Things Past' the little, shell-like tea cake became popular.  "She sent out for one of those short, plump little cakes called 'petites madeleines', which look as though they had been moulded in the fluted scallop of a pilgrim's shell... An exquisite pleasure had invaded my senses."

After trying out my latest Madeleine twist, your senses will undoubtedly...
experience those same pleasures as well.  Enjoy.

Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.