Cook The Perfect... Madeleines with Michael Vanheste

There can be no other cake to rival it for literary pedigree. Madeleines were made famous by Marcel Proust in his novel 'In Search of Lost Time'.

Jenni talks to Michael Vanheste from Betty's Cookery School to find our how to master baking them. She is also joined by Barbara Lebrun, a lecturer in French Studies at University of Manchester.

You can find Michael Vanheste's recipe below and sign up for our newsletter and podcast.

• Hear the discussion on madeleines

Tips and techniques

1. 1. Use a beurre noisette rather than creaming the butter and sugar and then adding eggs. Listen to the interview to learn more about making beurre noisette.
2. 2. Allow the mixture to rest for an hour before baking.
3. 3. Use a special madeleine baking tray.
4. 4. Madeleines are delicious if you dunk them in your tea.

Recipe

1. 60g (2 oz) lightly salted butter
2. 1 medium egg
3. 50 g (1.5 oz) caster sugar
4. 30g (1 oz) plain flour
5. 20g (1/2 oz) ground almonds
6. 1 lemon, zested

1. Preheat the oven to 190 degrees (fan assisted). Gas mark 5.

2. Warm a heavy-based pan over a moderate heat and add the butter. Cook the butter slowly until it has melted, turned a golden colour and gives off a nutty scent, hence the name "beurre noisette". Remove from the heat and allow to cool slightly.

3. In a metal bowl, whisk the egg with the caster sugar until the mixture has become light and airy. You should be able to briefly leave a figure of eight with the balloon whisk on the surface of the mixture.

4. Sift the flour and ground almonds into the bowl and gently fold into the egg mixture together with the lemon zest. Finally, gently stir the beurre noisette through the mixture. Leave to rest for about an hour if you have the time, this will allow the gluten in the flour to relax, ensuring the cakes are light.

5. Spoon the batter into the madeleine moulds filling them 3/4 full. Bake in the preheated oven for 8-10 minutes or until golden brown and springy to the touch.

6. Leave to cool in the mould for a while until cool enough to handle and then turn out onto a wire rack.

7. Once cooled, store in an airtight container.

Hear the discussion on madeleines

Chef Michael Vanheste from Betty's Cookery School talks through his madeleine recipe and tips and French lecturer Barbara Lebrun explains the French and Belgian fascination with the cake.

• Hear the discussion on madeleines

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