20140615-btb-raspberrymadeleines.jpg

[Photograph: Steve Legato]

Traditionally, the delicate madeleine gets its flavor from vanilla, butter and eggs. In Fruitful, Brian Nicholson adds raspberries and lemon zest, taking them from a teatime treat to an anytime indulgence. While citrus has become a secondary standard in making madeleines, the use of raspberries takes it a step further.

Tips: The spongy lightness that makes a madeleine a madeleine is owed to a proper beating of sugar and eggs. When mixed long enough, they will triple in volume, allowing for the flour to be added a touch at a time, until just incorporated. Rushing the beating of the eggs, or dumping the flour in all at once, will make the cakes fall flat. Take your time and you'll be rewarded with light, airy shells.

Tweaks: Greasing the madeleine tin with butter is a tedious process; there are many ridges to get into, and if you miss one, the cake might stick. The easiest and quickest way to get it done is this: melt the 1 tablespoon of butter, and dip a pastry brush (or small paintbrush!) into it, and then paint the tin. It should take no longer than a minute, and the brush will do a far better job than jamming room-temperature butter into a mold.

As always with our Bake the Book feature, we have five (5) copies of Fruitful to give away.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: