Madeleine (cake)
| Type | Cake |
|---|---|
| Place of origin | France |
| Region or state | Commercy and Liverdun, Lorraine |
| Main ingredients | Flour, sugar, eggs, almonds or other nuts |
The madeleine (English: /ˈmædəlɪn/ ⓘ MAD-əl-in, /ˈmædəleɪn/ MAD-əl-ayn or /ˌmædəlˈeɪn/ MAD-əl-AYN, French: [madlɛn] ⓘ) is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.
Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.
A génoise sponge cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest for a pronounced lemony taste.
British madeleines also use a génoise sponge cake batter but they are baked in dariole moulds. After cooking, these are coated in jam and desiccated coconut, and are usually topped with a glacé cherry.