Madeleine cakes are a classic French treat known for their delicate texture and signature shell shape. Thanks to Mary Berry’s expert touch, this recipe brings a perfect balance of buttery richness and lightness that’s easy to achieve at home. We love how these little cakes pair beautifully with tea or coffee, making them an ideal snack or dessert.
Mary Berry’s version stays true to tradition while offering simple steps that even beginner bakers can follow. With just a few ingredients and minimal fuss, we can whip up these charming cakes that impress every time. Let’s dive into this timeless recipe and enjoy a taste of French baking with a British twist.
Ingredients
To create the perfect Madeleine Cake inspired by Mary Berry, we rely on a precise balance of ingredients that bring out the signature buttery lightness and delicate crumb of this French classic. Below, we’ve categorized the essential components into dry ingredients, wet ingredients, and optional flavorings to guide us through the recipe seamlessly.
Dry Ingredients
These ingredients form the base structure of our Madeleine Cake, providing the necessary texture and rise.
- All-purpose flour – 1 cup (125g), sifted for lightness
- Baking powder – 1 teaspoon, to ensure gentle rising
- Granulated sugar – 2/3 cup (135g), for sweetness and slight caramelization
- Salt – 1/4 teaspoon, to balance flavors
| Dry Ingredient | Measurement | Purpose |
|---|---|---|
| All-purpose flour | 1 cup (125g) | Structure & texture |
| Baking powder | 1 teaspoon | Leavening agent |
| Granulated sugar | 2/3 cup (135g) | Sweetness & crust formation |
| Salt | 1/4 teaspoon | Flavor balance |
Wet Ingredients
Our wet ingredients bring moisture and richness to the cake, ensuring the classic tender crumb and buttery taste.
- Unsalted butter – 1/2 cup (115g), melted and cooled for richness
- Large eggs – 2, for binding and lightness
- Vanilla extract – 1 teaspoon, for aroma and flavor depth (optional in wet, but often categorized here)
- Milk – 1 to 2 tablespoons, to adjust batter consistency
| Wet Ingredient | Measurement | Purpose |
|---|---|---|
| Unsalted butter | 1/2 cup (115g) | Moisture & buttery flavor |
| Large eggs | 2 | Binding & lift |
| Vanilla extract | 1 teaspoon | Fragrance & flavor depth |
| Milk | 1–2 tablespoons | Batter consistency |
Optional Flavorings
To personalize every batch of Mary Berry’s Madeleine cake, feel free to add these classic enhancers to the batter before baking:
- Lemon zest – 1 teaspoon, to infuse a fresh, citrusy brightness
- Almond extract – 1/2 teaspoon, for a subtle nutty note
- Powdered sugar – for dusting, to serve with that delicate finish
“Remember: Adding zest or extracts enhances the original Mary Berry recipe with your personal touch without overpowering the delicate balance.”
This ingredient list lays the groundwork for a flake-tender, buttery Madeleine Cake with the authenticity and approachable elegance that Mary Berry’s recipe promises. Let’s gather everything with precision for the best baking results.
Equipment Needed
To create the perfect Madeleine Cake Recipe Mary Berry, having the right equipment is essential for achieving that iconic shell shape and tender crumb. Here is a detailed list of the tools we recommend using:
- Madeleine pan: This is indispensable. Choose a non-stick tin with deep shell-shaped molds to ensure your cakes have the classic decorative ridges.
- Mixing bowls: Use separate large bowls for wet and dry ingredients to keep mixing organized and efficient.
- Hand mixer or stand mixer: For beating eggs and sugar to the ideal light and fluffy consistency Mary Berry recommends.
- Sifter or fine mesh sieve: To aerate the dry ingredients like flour and baking powder, ensuring an even, delicate texture.
- Rubber spatula: For gently folding wet and dry ingredients together without knocking out the air.
- Cooling rack: To let the madeleines cool evenly and retain their crisp edges.
- Pastry brush: Helpful for greasing the molds with butter, crucial to prevent sticking and achieve a golden finish.
- Zester (optional): If adding lemon zest as a flavoring, a fine zester will distribute zest evenly without pith.
| Equipment | Purpose | Notes |
|---|---|---|
| Madeleine pan | Shape and characteristic shell design | Non-stick preferred for easy release |
| Mixing bowls | Separate wet and dry ingredient preparation | Use heatproof if melting butter |
| Hand/stand mixer | Beat eggs and sugar for ideal volume | Electric mixer speeds up preparation |
| Sifter/mechanical sieve | Aerate dry ingredients for delicate crumb | Essential for smooth batter |
| Rubber spatula | Fold ingredients gently | Prevents loss of air ensuring light cake |
| Cooling rack | Even cooling, avoid sogginess | Helps maintain texture |
| Pastry brush | Grease pans to prevent sticking | Use softened unsalted butter |
| Zester (optional) | Add citrus flavor evenly | Avoid bitterness from pith |
Tip: Before starting, preheat your oven and grease your Madeleine pans thoroughly using the pastry brush and melted butter. This step helps in achieving the perfect golden crust and ease in unmolding.
With this essential equipment set, we’re well-equipped to follow Mary Berry’s timeless Madeleine Cake recipe for flaky tender cakes that bake evenly every time.
Prep Work
Before diving into the batter, preparing our Madeleine cake pan and setting the oven temperature precisely are crucial steps. These ensure the perfect rise, texture, and golden shell that define Mary Berry’s classic Madeleine Cake recipe.
Preparing the Madeleine Tin
We begin by thoroughly greasing the Madeleine tin to guarantee each cake releases effortlessly after baking. Use a pastry brush to coat every shell-shaped mold with melted unsalted butter, covering all corners to prevent sticking. For added insurance against sticking, we sprinkle a light dusting of flour over the buttered molds, then tap out the excess. This step is key to achieving the iconic crisp edges and clean release.
Pro tip: If you prefer, non-stick spray can be used, but butter and flour create the best flavor and crust texture.
Preheating the Oven
Our oven must be fully preheated to 375°F (190°C) before the madeleines go in. This high temperature jump-starts the batter’s rise, creating their signature hump and delicate crumb. We recommend setting the oven rack in the middle position for even heat distribution across the pan.
| Temperature | Oven Setting | Rack Position |
|---|---|---|
| 375°F | Conventional | Middle |
| 190°C | Conventional | Middle |
Directions
Follow these precise steps to create Mary Berry’s classic Madeleine Cake with its iconic delicate texture and buttery flavor.
Mixing the Batter
- In a large mixing bowl, whisk together 3 large eggs and ¾ cup (150g) granulated sugar using a hand or stand mixer on high speed. Beat for 5 minutes until the mixture is pale and thick, forming a ribbon when the whisk is lifted.
- Gently fold in 1 teaspoon vanilla extract and 1 tablespoon lemon zest (optional) for that bright, classic flavor.
- Sift together the 1 cup (125g) all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt into the egg mixture.
- Carefully fold the dry ingredients into the wet mix using a rubber spatula. Use slow, deliberate turns to retain the airiness.
- Melt ¾ cup (170g) unsalted butter until golden and slightly cooled. Slowly fold the butter into the batter, ensuring it is well incorporated but still light.
| Ingredient | Measurement | Note |
|---|---|---|
| Eggs | 3 large | Beaten until pale and thick |
| Granulated Sugar | ¾ cup (150g) | |
| Vanilla Extract | 1 teaspoon | |
| Lemon Zest (Optional) | 1 tablespoon | Adds citrus aroma |
| All-Purpose Flour | 1 cup (125g) | Sifted with leavening agents |
| Baking Powder | ½ teaspoon | |
| Salt | ¼ teaspoon | |
| Unsalted Butter | ¾ cup (170g) | Melted and cooled |
Resting the Batter
- Cover the bowl with plastic wrap.
- Rest in the refrigerator for at least 1 hour, preferably up to 2 hours. This step is crucial for the batter’s hydration and helps develop the characteristic hump during baking.
- Before baking, remove the batter from the fridge and let it come to room temperature for about 10 minutes.
Baking the Madeleines
- Preheat the oven to 375°F (190°C) and place the oven rack in the middle position.
- Generously brush the madeleine pans with melted butter and dust with flour to ensure easy release and crispy edges.
- Spoon the batter into each shell-shaped mold, filling them about ⅔ full to allow room for rising.
- Bake for 10-12 minutes. The madeleines should be golden brown around the edges with a slight dome in the center.
- Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
Cooling and Removing from Tin
- Immediately invert the madeleine pan onto a cooling rack.
- Gently tap the pan to release the cakes without breaking the delicate crust.
- Allow the madeleines to cool completely on the rack to retain their signature crisp edges and tender crumb.
- Optionally, dust with powdered sugar before serving to enhance their elegant appearance.
“The secret to achieving the perfect Madeleine is patience during the resting phase and precise oven temperature control,” Mary Berry teaches us through this timeless recipe.
Serving Suggestions
Once our Madeleine Cake Mary Berry batches have cooled to room temperature, it’s time to elevate the experience with thoughtful serving ideas. These delicate cakes are versatile and best enjoyed immediately for their signature crisp edges with a tender, buttery crumb.
- Pair with Beverages
Serve your madeleines alongside a hot cup of tea or coffee. Classic Earl Grey or Darjeeling teas complement the subtle vanilla and buttery notes beautifully. For coffee lovers, a freshly brewed espresso or cappuccino provides a rich contrast to the light texture.
- Add a Dusting of Powdered Sugar
Lightly sift powdered sugar over the top of the madeleines just before serving. This adds an elegant touch and a hint of subtle sweetness without overpowering their delicate flavor.
- Serve with Fresh Fruit or Preserves
Accompany the cakes with a small bowl of fresh berries—strawberries, raspberries, or blueberries bring vibrant color and tartness. Alternatively, a dollop of raspberry or apricot jam enhances their buttery richness.
- Enhance with Whipped Cream or Clotted Cream
A spoonful of lightly whipped cream or traditional clotted cream offers a creamy contrast. This option turns the simple madeleine into a refined dessert perfect for afternoon tea parties.
- Experiment with Zest or Drizzles
If you included lemon zest or almond extract in the batter, serve madeleines with a thin drizzle of lemon glaze or melted white chocolate to amplify these flavors.
Serving Ideas at a Glance
| Serving Option | Description | Flavor Effect |
|---|---|---|
| Tea or coffee | Classic hot beverages | Enhances buttery, vanilla notes |
| Powdered sugar dusting | Light sweet topping | Adds subtle sweetness and elegance |
| Fresh berries | Strawberries, raspberries, or blueberries | Adds tartness and vibrant color |
| Whipped or clotted cream | Creamy accompaniment | Creates a rich, smooth contrast |
| Lemon glaze or white chocolate drizzle | Sweet citrus or creamy topping | Boosts citrus or nutty undertones |
By following these Serving Suggestions we ensure your Madeleine Cake Mary Berry presentation is as delightful as the baking process itself. Each bite will celebrate the beautiful balance between classic French tradition and our refined British baking touch.
Storage Tips
To keep our Madeleine Cake Mary Berry fresh and delicious, proper storage is essential. Follow these steps to preserve their delicate texture and buttery flavor.
1. Cooling Completely
Always allow the madeleines to cool completely on a wire rack before storing. This prevents condensation, which can make the cakes soggy and lose their crisp edges.
2. Room Temperature Storage
Store the madeleines in an airtight container at room temperature if you plan to eat them within 2 days. This method retains their soft crumb and slight crispness on the edges perfectly.
3. Refrigeration
If you want to extend freshness up to 5 days, place the madeleines in an airtight container and refrigerate. Before serving, warm them briefly in a preheated oven at 300°F (150°C) for 3-5 minutes to revive their original softness.
4. Freezing for Longer Storage
For longer storage, madeleines freeze exceptionally well. Individually wrap each madeleine in plastic wrap to avoid freezer burn, then place them in a sealed, freezer-safe container or bag. Frozen madeleines remain best for up to 1 month. Thaw at room temperature and warm gently in the oven as described above.
Madeleine Storage Times
| Storage Method | Duration | Tips |
|---|---|---|
| Room Temperature | Up to 2 days | Airtight container, cool completely |
| Refrigeration | Up to 5 days | Airtight container, warm before serving |
| Freezing | Up to 1 month | Individually wrap, thaw and reheat gently |
“Proper storage maintains the classic delicate texture and buttery taste that define Mary Berry’s Madeleine Cake.”
By following these storage tips, we ensure our Madeleine Cake Mary Berry remains as delightful as the moment it comes out of the oven.
Conclusion
Mastering Mary Berry’s Madeleine Cake recipe opens the door to enjoying a timeless French classic with ease. With the right ingredients, equipment, and a bit of patience, we can create these delicate treats that are perfect for any occasion. Whether enjoyed with a cup of tea or dressed up with a drizzle of glaze, madeleines bring a touch of elegance to our baking repertoire. By following the tips for baking and storage, we ensure each bite stays fresh and flavorful. Let’s embrace this delicious blend of tradition and simplicity in our kitchens.
Frequently Asked Questions
What are madeleine cakes?
Madeleine cakes are small, shell-shaped French sponge cakes known for their delicate texture and buttery flavor. They are traditionally enjoyed with tea or coffee as a light snack or dessert.
What ingredients do I need to make Mary Berry’s madeleines?
You will need all-purpose flour, baking powder, granulated sugar, salt, unsalted butter, large eggs, vanilla extract, milk, and optional flavorings like lemon zest or almond extract.
What equipment is essential for baking madeleines?
A non-stick madeleine pan, mixing bowls, a hand or stand mixer, a sifter, a rubber spatula, a cooling rack, and a pastry brush are necessary for best results.
Why should I rest the madeleine batter before baking?
Resting the batter in the refrigerator for at least one hour helps the cakes develop their characteristic hump and improves texture.
At what temperature should I bake madeleines?
Bake madeleines at 375°F (190°C) to achieve a golden brown color with crisp edges and a tender crumb.
How should I store madeleines to keep them fresh?
Cool completely, then store in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 1 month with individual wrapping.
Can I customize the flavor of madeleines?
Yes, you can add lemon zest, almond extract, or drizzle lemon glaze or melted white chocolate to enhance or complement the classic flavors.
What are some serving suggestions for madeleines?
Enjoy madeleines with Earl Grey tea or espresso, dust with powdered sugar, serve with fresh berries and preserves, or add whipped or clotted cream for extra indulgence.