Episode of the Madeleine

My list of draft posts is pretty big. So time to recollect those recipes from my memory and write them down. First one is about Madeleines inspired by Dagelijkse Kost.


A while ago I decided to go on the classic road again. It was time to make some cakes from France, in this case Madeleines. These are shell-like shaped cakes made of Genovese cake batter. Suprisingly I hadn’t made these before.

After about half an hour I came to the conclusion that they are really easy to make and very tasty. The only thing you really need is a Madeleine pan and some basic ingredients from your pantry. You just need things like flour, eggs, butter, sugar and flour. Ingredients I always have in store at my house. So this is the perfect recipe as a treat for unexpected visitors.

I dediced to follow the recipe of Jeroen Meus from the Belgian television show Dagelijkse kost. A great show which I can recommend if you know the Dutch language. When I started with his recipe I noticed that his batter is a bit different from the Genovese cake. His batter uses less eggs. I also decided to use less eggs but also less sugar. Instead I added some rum, in my case Havana club Anejo Especial.

Next time I want to use the exact Genoves cake recipe and I am also going to add ground nuts.

Ingredients (about 18 cakes)

150 grams flour
150 grams butter
100 grams sugar
1 vanilla pod
3 eggs
1 tsp baking powder
lemon zest
Havana club Anejo Especial


Put the sugar in a bowl. Siff the flour and baking powder and mix it with the sugar. In the meanwhile you can melt the butter in a pan.

Add the eggs one by and keep whisking until you get a nice batter. After that you can add the melted butter, still keep whisking.

Finally you can add the flavour. In my case this was the scraped seeds from the vanilla pod, honey, zest and some rum. But you can also add things like whiskey and orange. Use your imagination!

I baked the Madeleines in a pan for about 20 minutes in a oven of 200 degrees Celcius. But just keep an eye on them until they are golden brown.

Recipe source: Dagelijkse Kost




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