insideKENT Magazine Issue 54 - September 2016 | Page 49

FOOD+DRINK
BAKING FEVER cont.
Lemon Madeleines
Makes 12

© Patisserie Made Simple by Edd Kimber, published
by Kyle Books, priced £19.99
(photography by Laura Edwards)

Over the years, The Great British Bake Off
has created some stunning pastries, and
also some stars. Edd Kimber was the very
first winner of the show, and he has come
a long way since, with recipe books
including Pattiserie Made Simple, Say It
With Cake and The Boy Who Bakes. We
asked Edd for some of his favourite bakes,
and he gave us some wonderful recipes
from Patisserie Made Simple.

For me, these little cakes are brilliant, because
the batter can be prepared a couple of days in
advance and then baked in no time at all – the
perfect prepare-ahead recipe. They are also really
versatile. I have flavoured them in all sorts of
ways, from mixing cacao nibs into the batter to
using a blood-orange glaze, and even dipping
them in tempered chocolate.

Take a large spoonful of the batter and add this
to a small bowl along with the butter, mixing them
together to lighten the butter. Pour the butter
mixture into the batter and gently fold together
to combine. Press a sheet of clingfilm onto the
surface of the batter, then put it in the fridge to
chill for at least 3 hours before baking (the mixture
can be chilled for up to two days at this stage).

To get that characteristic shape there are a few
things you can do to help. Firstly, chill the batter
for at least 3 hours and chill the tray for an hour
before baking. Secondly, don’t overfill the mould,
as this will result in a plain, domed Madeleine
without that classic hump. And thirdly, baking at
a relatively high temperature also helps.

To make the lemon glaze, put the lemon juice,
zest and icing sugar in a medium bowl and mix
together using a wooden spoon until you have
a smooth, pourable glaze. Press a piece of
clingfilm onto the surface of the glaze until needed
– this will help to prevent it from forming a crust.
An hour before baking, grease a 12-hole
Madeleine tray very well and dust with a little
flour, tapping out the excess. Transfer the tray to
the freezer to chill.

• 2 large eggs
• 100g caster sugar
• 100g plain flour, plus extra for dusting
• 1 teaspoon baking powder
• 100g unsalted butter, melted and slightly cooled,
plus extra for greasing
For the lemon glaze
• zest and juice of 1 lemon
• zest of 1 lemon
• 160g icing sugar, sifted
Put the eggs and the sugar in a large bowl and,
using an electric mixer, whisk until thick and pale,
about 6–8 minutes. Put the flour and baking
powder in a separate bowl and whisk together
to combine. Sift a third of the flour mixture over
the egg mixture, carefully folding to combine
using a spatula, then add the remaining mixture
in two additions in the same way.

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Preheat the oven to 220°C (200°C fan oven)/
gas 7. When you are ready to bake, spoon the
batter into the Madeleine moulds. You don’t need
to spread it out, as this will happen as the
Madeleines bake. Bake for 8–10 minutes until
the edges have started to brown. Remove
from the oven and immediately turn out onto a
wire rack.
Leave to cool for 10 minutes, before dipping into
the glaze, coating fully. Allow the excess to drip
back into the bowl before setting on the
wire rack, set over a piece of baking parchment,
to set.
These are best served as close to baking as
possible – they are great the day they are baked.