My Madeleines aren’t Madeleines at all, since they lack the distinctive scalloped shape of the storied little cakes. I don’t have a Madeleine pan and I (surprisingly) didn’t run out and buy one in anticipation of this week’s French Fridays recipe. I tried to lend my version a little of the original’s lustre, though, baking them in silver foil miniature muffin cups. Literary lustre replaced with literal lustre.
Dorie’s version is also a variation in flavour from the traditional lemon-zested cake, so perhaps it’s fitting that they have their own shape. These tiny domes are flavoured with orange zest, ginger, cinnamon, and cloves. They also have a surprising, mild bite from the pinch of pepper added to the batter. I chilled the batter for three hours before using it, but it continues to improve if you rest it in the fridge for even longer.
The cakes have a little give in the centre and a little crispness around the edges. The sponge is infused with orange flavour and it’s as though the spices are suspended throughout. They’re lovely with tea and can, if you’re not careful, give you pretensions of literary greatness.
You can find many other blogged descriptions of this week’s FFWD recipe here: Honey-Spiced Madeleines
31 thoughts on “FFWD – Honey-Spiced Madeleines”
I liked how you wrote about these cakes. I don’t think I’ve had them before but I can imagine how they taste based on your descriptions!
These look so cute – I love their domed shape.
It looks like pan was not needed & that greatness was found regardless of the method 🙂
Have a great weekend.
I love your photos! Your little cakes certainly do have the luster you were looking for! They are perfect looking!
I love this! These look beautiful in the silver papers. I don’t think the pan was necessary at all.
Very cute little bites! While it might be fun to eat something shaped like a shell, it doesn’t effect the baking of the cake, so I think you made the right move not buying the pan! Others may/will disagree, but I just don’t think it’s necessary if you don’t plan to bake madeleines every week.
They look so beautiful, Teresa. They have perfect high bumps just like in the madeleine pans. I loved this recipe and can’t believe I haven’t made them before. I am anxious to try some other recipes I have seen for the madeleines, like chocolate, peanut butter, and Cher made Earl Grey ones which sounds fun and perfect with some tea. I hope you have a great weekend!
I’m going to have to track down that recipe. I like Earl Grey anything!
THese look wonderful although one should not hold back from getting a pan for one post. 🙂
I’ll never stand in the way of anyone’s kitchen shopping!
Your cakes look wonderful! Better than mine in my traditional pans! I love (love!) your idea of a little pepper too – sounds even better! Altogether lovely!
Lovely cakes for a tea party, I may like these shapes better than the traditional madeleines;-)
Beautiful photos! And I love that you exercised restraint in buying a new pan – I didn’t! But, I’m sure I’ll use it a lot now that I have it.
Good for you to be creative and not run out and buy a new pan. Your non-madeleines are beautiful and look as lovely as any I’ve seen…even better than most. I had a talk with myself this week. I cleaned out my “bakery” and found too many and too mush of about everything. I decided I don’t need to shop for my holiday baking…with a little juggling I have more than plenty of about everything…at least 12 kinds of salt, for example. I told myself its like a savings account and in these hard times I’m fortunate to have already “saved” what I need for the next few months. And…that includes FFwD…if I can make do, I will for awhile. It will be part of the challenge.
That sounds like a great plan – I hope you write about it in your posts, I’m looking forward to seeing what decisions you make and the work-arounds you come up with.
These look delectable! Little clouds of baked heavenly goodness. So loved reading about your Madeleines – and good for you for resisting buying new equipment. Alton Brown always says we should multi-task with our kitchenwares.
I loved reading your post this week. I especially appreciated your line about getting pretensions of literary greatness!!
Thanks! That was my favourite line, I’m glad you enjoyed it. 🙂
Non-tradition works, your cakes look delicious! I couldn’t resist and bought the pan, so I’m going to have to perfect my madeleines ;o)
What a wonderful treat with a cup of tea! You and the other “pan-less” Doristas have proven the pan isn’t critical. This tastes great in any shape.
These look amazing! Good will power as well…I should definitely practice that next time.
Thank you for visiting my madeleine post and the welcome back to ffwd!
I love your madeleines in mini baking cups, the look like little gems of autumn flavor! Quite perfect for a tea! Gorgeous photos!
Just noticed your last post, congratulations on your one year of blogging 🙂
Thanks, Andrea – blogging has been so much fun.
Loved your use of the muffin pan then we don’t have to worry about humps!
Beautiful little cakes, Teresa! They look perfectly bumpy and delicious. The rare bout of literary or culinary pretension never hurt anyone!
What cute little cakes, I think your non-madeleines turned out just lovely. The silver cups give them a bit of pizzaz and make them look quite festive. I too could not be bothered to buy a new pan and I’m happy to see that I wasn’t the only one.
Thanks everyone for the lovely comments! I really enjoyed looking at everyone’s madeleines (non-madeleines) this week!
I absolutely loved the orange zest in it, I can’t wait to make some more with orange zested sugar in the coming holiday season!
What a great idea! I wanted to bake the madeleines but really can’t rationalize buying another baking tin right now. I might try to copy you on this one…
Your “madeleines” are so pretty!