- 125g unsalted cultured butter, softened to room temperature
- ⅓ cup (80g) caster sugar
- 1 tsp vanilla bean paste or scraped seeds from 1 vanilla pod
- 2 large eggs, at room temperature
- 1 cup (150g) cake flour (or use ¾ cup plain flour & ¼ cup cornflour)
- 3 tbs (25g) almond or hazelnut meal
- pinch of ground cardamom and ground cinnamon
- icing sugar, to serve (optional)
- Preheat oven to 200C (180C for fan forced). Thoroughly butter and flour a Madeleline pan*
- Place the mixing bowl on the stand mixer. Put the butter into the mixing bowl and using the flex edge beater or flat beater, beat on speed 6 for 1 minute until lightly whipped. Add the sugar and vanilla paste or vanilla seeds and beat on speed 6 for 5 minutes or until very light and fluffy. Add the eggs one at a time, beating well in between each addition.
- Add the flour and nut meal and mix lightly on speed 2 until just combined.
- Spoon the batter into the prepared pan, taking care to not overfill the moulds. Bake in the centre shelf of the oven for 8 - 10 minutes only or until lightly golden brown. Cool for 1 minute before gently removing from the pan, turning over to the fluted pattern to serve. Dust with icing sugar and spices.
- Madeleine pans are available from specialty cookware stores. Be sure to butter and flour dust, even if the pan has a non-stick coating (these little cakes stick easily).
- Cake flour is a softer flour, available from good supermarkets and specialty food stores. It can be replaced with plain flour sifted with corn flour (3/4 cups plain flour & ¼ cup corn flour)
- If a nut meal is not used replace with extra flour.