Raspberry and Blueberry Madeleines
Photography by Claire Aldous.
Made famous by Marcel Proust in his novel 'Remembrance of Things Past', these gorgeous little cakes are perfect for morning or afternoon tea and work really well using either fresh or free-flow frozen berries.
INGREDIENTS
125 grams butter, melted and cooled
zest 1 large lemon, grated finely
1 teaspoon vanilla extract
3 x eggs, size 7 (large) at room temperature
125 grams caster sugar
125 grams plain flour
½ teaspoon baking powder
pinch of salt
frozen blueberries and raspberries
METHOD
Generously brush the indentations of a 12 hole madeleine tray with softened butter and place in the fridge until ready to fill. Preheat the oven to 170°C fan bake.
Combine the butter, lemon zest and vanilla and set aside. Beat the eggs and caster sugar in an electric mixer until very thick and pale and tripled in volume.
Sift over the combined dry ingredients and using a large metal spoon, gently but thoroughly fold together, ensuring there are no pockets of flour in the batter.
Add the butter and fold through. It does take a little time to get the butter absorbed into the batter. Cover and refrigerate for 20 minutes to firm up the butter.
Place a tablespoon of batter in each mould and top each with 3-4 berries. Bake for 9-10 minutes until golden and just set but not too firm. Don’t over-bake or they will be dry.
Lift out and place on a cooling rack. Clean, dry and re-butter the tin to make the second batch.
Dust with icing sugar and serve warm if possible. Eat on the day of making. Makes 24.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!